Correction: Specified amount of cornstarch Stewed Tomatoes Serves 3 to 4 1/4 to 1/2 sweet type onion, peeled, chopped 1 or 2 Tablespoons scraped and chopped celery (optional) 1 or 2 Tablespoons butter 1 - 14 1/2 oz can or 1 lb 2 oz can diced tomatoes 2/3 cup tomato juice or water 3/4 cup sugar, or dark brown sugar, or Splenda (to taste) 2 Tablespoons Corn Starch 4/2 teaspoon dried basil, crushed (optional) 5/2 teaspoon salt (to taste, if needed) Prepare onion and celery (see note below). Melt butter in a medium saucepan. Saute' onion and celery over medium heat until onion is somewhat translucent. Do NOT brown. Place tomatoes in a small boiler. Add onion and celery mixture. Add sugar or Splenda. Bring tomatoes to a boil and cook over medium-low heat 5 to 7 minutes. Place Cornstarch in a cup. Stir water or tomato juice in cup, dissolving any lumps. When tomatoes have cooked, add cornstarch mixture to them and quickly stir it in well, cooking until you have a glossy sauce and it has thickened. Add basil, stirring in well. Adjust seasoning and add salt if needed. Note: Some people like chopped bell pepper added and sauteed with the onion and celery. I do not add this, but it may be done. Serve hot in small bowls. Enjoy! A recipe of Nita Holleman -- Rec.food.recipes is moderated by Patricia Hill at [email protected] Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
