Stewed Tomatoes are one of the simple things in life that no one prepares anymore but that everyone loves once they try them. Canned tomatoes are seasoned and simmered and then served to happy eaters. The only drawback is that they are drippy and tend to ooze all over your plate. Kids especially hate this. I combat the situation by serving the tomatoes in custard cups or dessert bowls. The kids eat their tomatoes and no one complains about them taking over their dinner plate.
If you’re using stored foods to prepare this recipe then 1-tablespoon of butter flavored shortening or 1-tablespoon of homemade margarine will both work well in place of the butter. If you are dairy-free then dairy-free margarine or butter flavored shortening will either work just fine.
- 15 ounce can of tomatoes (no-salt-added if possible)
- 1-1/2 teaspoons brown sugar
- 1/4 teaspoon salt (omit if using salted tomatoes)
- Pinch black pepper
- Dash red pepper
- 1 tablespoon dry onions
- 1 or 2 tablespoons butter or the alternative of your choice
Combine all of the ingredients in a 1-quart saucepan. Place the lid on the pan. Place the pan over the heat and simmer for at least 5-minutes, longer if desired. Serve hot.
My mom use to make this except she left out the brown sugar and would put some saltine crackers broke up in it to thicken it up. I still love to make it to eat and reminds me of my Mom.
Hey CharlieAnn. We used toast, made into crumbs and then baked it, like scalloped tomatoes. They are sooooo good. I’ll have to find the recipe in my archives (under the bed) and share it too. Stewed tomatoes are an old, old dish, but they are so good I don’t think they’ll be forgotten.