Stewed tomatoes (penn-dutch)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Tomatoes; ripe | |
| 1 | tablespoon | Butter |
| Salt and pepper to taste | ||
| ½ | teaspoon | Sugar |
| 1 | teaspoon | Flour |
Directions
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
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