Stewed tomatoes (penn-dutch)

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

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