Candied tomatoes

Yield: 6 Servings

Measure Ingredient
\N \N Stephen Ceideburg
28 ounces Can tomatoes
2 cups Cubed white bread
2 tablespoons Brown or granulated sugar
2 tablespoons Cider vinegar
1 teaspoon Dried basil, optional
\N \N Tabasco sauce or pepper, to taste
2 teaspoons Butter or margarine

Cut whole tomatoes into pieces, combine with bread cubes, sugar, vinegar, basil and Tabasco or pepper in 6-cup casserole. Dot with butter and bake in 400-degree oven until bubbling hot throughout and lightly browned, 30 to 45 minutes. Or, bring combined ingredients to a boil in a saucepan on the stovetop and lower heat and simmer. Cook uncovered on low heat until slightly thickened, about 20 minutes.

Per serving: 80 calories, 2 grams protein, 15 grams carbohydrate, 2 grams fat, 3 milligrams cholesterol, 246 milligrams sodium.

Francis Price writing in the Oregonian's FOODday, 1/12/93.

Posted by Stephen Ceideburg

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