Candied Tomatoes Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
28 ounce: Can tomatoes,
2 cup: Cubed white bread,
2 tbsp: Brown or granulated sugar,
2 tbsp: Cider vinegar,
1 tsp: Dried basil, optional
Tabasco sauce or pepper, to taste
2 tsp: Butter or margarine,
Directions:
Cut whole tomatoes into pieces, combine with bread cubes, sugar,
vinegar, basil and Tabasco or pepper in 6-cup casserole. Dot with
butter and bake in 400-degree oven until bubbling hot throughout and
lightly browned, 30 to 45 minutes. Or, bring combined ingredients to
a boil in a saucepan on the stovetop and lower heat and simmer. Cook
uncovered on low heat until slightly thickened, about 20 minutes.
Per serving: 80 calories, 2 grams protein, 15 grams carbohydrate, 2
grams fat, 3 milligrams cholesterol,
246 milligrams sodium.
Francis Price writing in the Oregonians FOODday, 1/12/93.
Posted by Stephen Ceideburg
Source from luhu.jp
vinegar, basil and Tabasco or pepper in 6-cup casserole. Dot with
butter and bake in 400-degree oven until bubbling hot throughout and
lightly browned, 30 to 45 minutes. Or, bring combined ingredients to
a boil in a saucepan on the stovetop and lower heat and simmer. Cook
uncovered on low heat until slightly thickened, about 20 minutes.
Per serving: 80 calories, 2 grams protein, 15 grams carbohydrate, 2
grams fat, 3 milligrams cholesterol,
246 milligrams sodium.
Francis Price writing in the Oregonians FOODday, 1/12/93.
Posted by Stephen Ceideburg
Source from luhu.jp
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Sauces