Stewed Tomatoes Recipe 1

Instructions

1. The idea prevails among many inexperienced cooks that all that is necessary in stewing tomatoes is to cut them up, stew a few minutes, and serve, either without seasoning, or if too juicy, with some bread crumbs, and perhaps salt, pepper, and sugar.
2. The flavor of the tomato is brought out and greatly improved by long stewing; some authorities claim that they need an hour.
3. This, of course, means very slow cooking.
4. The tomatoes should always be peeled, not at all a troublesome matter.
5. If rapidly boiling water is poured over them, and they are allowed to stand a few minutes, then drained and plunged into cold water until cool enough to handle easily, the skins will come off very readily.
6. They should then be cut in pieces and stewed in their own juice until tender--fifteen or twenty minutes.
7. If they are too juicy to serve as a vegetable, drain off a part of the liquor and put it aside to add to the next day's soup or sauce; add the necessary salt, a little pepper, and a good-sized piece of butter.
8. Then stew very slowly at least another fifteen or twenty minutes.
9. If liked, a very little fine bread or cracker crumbs may be added, 1 tablespoon of butter, rubbed smooth with butter, putting less butter in when stewing them.
10. 2 cups of mashed rice may be added while the tomatoes are stewing--or 1/2 pound of American cheese, grated and beaten up with 3 eggs, and added after the tomatoes are stewed.
11. Or tomatoes may be stewed in stock or gravy.