Stewed Tomatoes
Every summers end brings an abundance of beautiful vine ripe tomatoes. This is one way to use the extras up and preserve some of that flavor. This freezes great and can be doubled or tripled just allow for a longer cooking time to thicken. We usually just enjoy it in little bowls as a side dish, but it makes a great topping for crusty bread as well!
Stewed Tomatoes
Every summers end brings an abundance of beautiful vine ripe tomatoes. This is one way to use the extras up and preserve some of that flavor. This freezes great and can be doubled or tripled just allow for a longer cooking time to thicken. We usually just enjoy it in little bowls as a side dish, but it makes a great topping for crusty bread as well!
Cooking Instructions
- 1
In a saucepan, melt butter and add onion and garlic, sugar, salt and red pepper flakes. Cook on low until tender about 5 minutes.
- 2
Peel and core then slice tomatoes. Best method: cut an “X” into the end of tomatoes, put in boiling water for 1 minute, place in ice water bath. When cool to touch, peel off the skin, cut the core out, and then slice the tomatoes into chunks.
- 3
Add tomatoes to pot with onions and add pepper and italian seasoning. Bring to a boil then lower heat to a simmer and cook, stirring occasionally until thickened to a stew like consistancy, about 90 minutes depending on how juicy the tomatoes are.
- 4
Add parsley, basil, green onions and romano cheese, turn off heat and stir them in.
- 5
Serve as a side dish or serve on crusty bread. Enjoy!
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