My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, February 8, 2010

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

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

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