CORRECTION Stewed Tomatoes

Discussion in 'Food and nutrition' started by SSMNITA, Feb 16, 2004.

  1. SSMNITA

    SSMNITA Guest

    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

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