Stewed Tomatoes (penn-dutch) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
6: Tomatoes, ripe
1/2 tsp: Sugar,
1 tbsp: Butter,
1 tsp: Flour,
Salt and pepper to taste,
Directions:
Scald ripe tomatoes by pouring boiling water over them and allowing
them to stand a few minutes. Slip off the skins and cut in small
pieces. Place in a stew-pan with butter and season well with pepper
and salt. Simmer for about 25 minutes, stirring occasionally.
Add sugar and thicken with the flour mixed smooth with a bit of
water. Let cook a few minutes to thicken, then serve. If tomatoes
are very tart, a small pinch of baking soda, added when cooked, will
counteract acidity.
From Cooking with the Pennsylvania Dutch, A. Monroe Aurand, Jr.
(ed.), 1946 Submitted By DAVE SACERDOTE On 10-20-95
Source from luhu.jp
them to stand a few minutes. Slip off the skins and cut in small
pieces. Place in a stew-pan with butter and season well with pepper
and salt. Simmer for about 25 minutes, stirring occasionally.
Add sugar and thicken with the flour mixed smooth with a bit of
water. Let cook a few minutes to thicken, then serve. If tomatoes
are very tart, a small pinch of baking soda, added when cooked, will
counteract acidity.
From Cooking with the Pennsylvania Dutch, A. Monroe Aurand, Jr.
(ed.), 1946 Submitted By DAVE SACERDOTE On 10-20-95
Source from luhu.jp