CORRECTION Stewed Tomatoes



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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