Stewed Tomatoes
 
serves 3 to 4 
 
1/4 to 1/2   sweet type onion, peeled, chopped
1 or 2 Tbsp  scraped and chopped celery (optional)
1 or 2 Tbsp  butter
1---14-1/2 oz.  can or 1 lb 2 oz can diced tomatoes
1/3 cup  tomato juice or water
1/4 cup  sugar, or dark brown sugar, or splenda (to taste)
1/2 tsp  dried basil, crushed (optional)
1/2 tsp  salt (to taste, if needed)
 
prepare onion and celery (see note below). melt butter in a medium 
saucepan. saute' onion and celery over medium heat until onion is 
somewhat translucent. do not brown. place tomatoes in a small boiler. add 
onion and celery mixture. add sugar or splenda. bring tomatoes to a boil 
and cook over medium-low heat 5 to 7 minutes. place cornstarch in a cup. 
stir water or tomato juice in cup, dissolving any lumps. when tomatoes 
have cooked, add cornstarch mixture to them and quickly stir it in well, 
cooking until you have a glossy sauce and it has thickened. add basil, 
stirring in well. adjust seasoning and add salt if needed. 
 
note: some people like chopped bell pepper added and sauteed with the 
onion and celery. i do not add this, but it may be done. 
 
serve hot in small bowls. 
 
enjoy! 
a recipe of nita holleman 
 
-- 
(ID: 8785) Mirror: rec.food.recipes: Thu, Feb 12, 2004


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