Yield: 4 servings
Measure | Ingredient |
---|---|
6 \N | Tomatoes; ripe |
1 tablespoon | Butter |
\N \N | Salt and pepper to taste |
½ teaspoon | Sugar |
1 teaspoon | Flour |
Scald ripe tomatoes by pouring boiling water over them and allowing them to stand a few minutes. Slip off the skins and cut in small pieces. Place in a stew-pan with butter and season well with pepper and salt. Simmer for about 25 minutes, stirring occasionally.
Add sugar and thicken with the flour mixed smooth with a bit of water. Let cook a few minutes to thicken, then serve. If tomatoes are very tart, a small pinch of baking soda, added when cooked, will counteract acidity.
From Cooking with the Pennsylvania Dutch, A. Monroe Aurand, Jr.
(ed.), 1946 Submitted By DAVE SACERDOTE On 10-20-95