Recipes > Vegetables > Tomatoes > Stewed Tomatoes > Stewed Tomatoes

Stewed Tomatoes


  • tomatoes
  • 1 teaspoonful of salt
  • 1 teaspoonful of sugar
  • 1/4 teaspoonful of pepper
  • 1 tablespoonful of butter
  • 1 teaspoonful of cornstarch or 1/2 cupful of cracker or bread-crumbs


If fresh tomatoes are used remove the skins by placing them in boiling water a few minutes; they will then peel off easily. Cut them in pieces, and stew in a granite-ware saucepan until tender. To one quart of tomatoes add the salt, sugar, pepper, and butter. Thicken with the cornstarch wet in cold water, or with the cracker or bread-crumbs.


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The Century Cook Book (1901).

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