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Easy Stewed Tomatoes

(3 Votes)
Updated January 04, 2017
Easy Stewed Tomatoes
4 cups
20 Min

Here's a sure-fire family favorite with down-home goodness that tastes better than the store-bought kind. And wait 'til they ask how you made them!

What You'll Need:
  • 6 to 8 fresh, very ripe tomatoes, peeled, or 1 can (28 ounces) whole tomatoes
  • 3 tablespoons butter or margarine
  • 1 tablespoon lemon juice
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1/2 green bell pepper, chopped
  • 2 cups crumbled bread (any kind)
  • 1 tablespoon diced onion (optional)
What To Do:
  1. Put tomatoes in a large deep skillet. Cook over medium heat, stirring occasionally, 10 to 15 minutes.
  2. Add all remaining ingredients and cook until thick, stirring occasionally.
  3. Serve it hot as a side dish.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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When using fresh tomatoes bring a large pot of water to a boil, drop tomatoes one at a time for about a minute ,then take them out, the skin will peel right off

I made this recipie, but without the bread. Delicious!

My grandmother made stewed tomatoes all the time and she NEVER used green peppers or celery, but she ALWAYS used her delicious home made rolls in them!!! They were awesome!

Whether you make stewed tomatoes from scratch or doctor up canned tomatoes, you need the trinity in it (onions, green peppers and celery), you didn't have celery in your ingredients list. Also, I have made more stewed tomatoes than I can count and I have never put crumbled bread in them. What would be the purpose of the bread? I hope this helps.

Different people make them different ways. Personally, I don't like green pepper and never buy celery. I always use crumbled bread, though!

When I was a youngster, everyone in my family made this dish with crumbled bread. They all just called it "breaded tomatoes". We were children of the Great Depression, and the bread was probably used as an extender, or a filler.


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