Stewed Tomatoes

Just thinking about Stewed Tomatoes means I'm thinking about my grandmother. She made the best. Her secret was to crumble a left over biscuit from breakfast in to thicken the tomatoes. Not on my best day am I going to jump out of bed to make homemade biscuits so I can thicken my Stewed Tomatoes later in the day. Breadcrumbs will have to do.


Stewed Tomatoes
4 servings

6 large tomatoes, quartered or 2 1/2 cups canned (home canned are the best)
Place them in a heavy saucepan over low heat. and add, if you like:
1/2 cup chopped celery
1 teaspoon minced onion
2 or 3 whole cloves or 1/2 teaspoon ground cloves


Cook for about 20 minutes for fresh tomatoes, 10 for canned. Stir occasionally to keep from
scorching.

Season with:
1/2 teaspoons salt
1/4 teaspoon paprika
2 teaspoons white or brown sugar ( I use one of each)
1/8 teaspoon curry powder or 1 teaspoon chopped parsley or basil
1 tablespoon butter

The tomatoes may be thickened with:
1/2 cup dry bread crumbs





COOK'S NOTE: This recipe is from Joy of Cooking - 75th Anniversary Edition