Thursday, August 31, 2017

Stewed Tomato Recipe

by Karen Rose Smith

Our tomato plants in our garden are finally producing!  This is late for tomatoes in Pennsylvania.  We've had a wet summer and that could be why.  We have a good crop this year.  I raise heirloom tomatoes from seed (no pesticides) and we never know the quality of the harvest.  I rotate types each year.  I make all types of tomato dishes from Baked Tomatoes that taste like pizza without the bread (the recipe is in my Caprice mystery DEADLY DECOR) to eating them in Blockbusters--Canadian bacon, tomatoes, lettuce and mayo, to a favorite dish that can be eaten cold or hot--stewed tomatoes.  It's a simple recipe that I use with macaroni and cheese, meat dishes, and as a summer cold soup.  The rest of the tomatoes we freeze for the middle of winter.  I use lots of them in soups.

Here is the stewed tomato recipe that works best for me.


10 to 12 large fresh tomatoes (about 5 pounds)
3/4 cup chopped onion
1 1/2 tablespoon sugar
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons tapioca

Drop tomatoes in a pot of boiling water for about 2 minutes, then immediately into a pan of cold water. Remove stem and skin as soon as you can handle the tomatoes. Cut into small chunks.

In a large pot, stir together all the ingredients except the tapioca. (You can add oregano or basil or your favorite spice that is a good accompaniment to tomatoes.) Cover and heat to boiling.  Reduce heat and add tapioca.  Simmer about 10 minutes, stirring occasionally.

Makes about 1 1/2 quarts.  Leftovers can be frozen or the recipe can be halved. 


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