Stewed tomatoes (penn-dutch)

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Recipe by: reinelle

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Tomatoes; ripe 1/2 ts Sugar
1 tb Butter 1 ts Flour
Salt and pepper to taste

Scald ripe tomatoes by pouring boiling water over them and allowing
them to stand a few minutes. Slip off the skins and cut in small
pieces. Place in a stew-pan with butter and season well with pepper
and salt. Simmer for about 25 minutes, stirring occasionally.

Add sugar and thicken with the flour mixed smooth with a bit of
water. Let cook a few minutes to thicken, then serve. If tomatoes
are very tart, a small pinch of baking soda, added when cooked, will
counteract acidity.

From Cooking with the Pennsylvania Dutch, A. Monroe Aurand, Jr.
(ed.), 1946 Submitted By DAVE SACERDOTE On 10-20-95