Best Dayton Steakhouse Style Stewed Tomatoes Recipes

SOUTHERN STEWED TOMATOES

Steps:

• Preheat oven to 350°F.
• Spray an oven proof casserole with cooking spray and set aside.
• Put the tomatoes with their juices into the casserole and cut up into chunks.
• Add the sugar and stir.
• Cut the butter into chunks and add to tomato mixture.
• Stir in the stale bread cubes-enough to make a thick mixture.
• Bake uncovered for 30-35 minutes, or until the top is lightly browned and the mixture is very thick.
• Cover with foil if it appears to be browning too quickly towards the end.

SWEETLY STEWED TOMATOES

Steps:

• Bring a saucepan of water to a boil, and blanch the tomatoes in it for 30 seconds. Next, plunge them into cold water to stop the cooking. Peel, halve, and seed the tomatoes, and cut each half in half. Set aside.
• Melt the butter in a medium saucepan, and add the celery, onion, and garlic. Cover, and cook over low heat for about 5 minutes. Stir in the tomatoes, sugar, and lemon zest. Recover the pan and cook, stirring occasionally, until the tomatoes are soft and mixture is thick, about 30 minutes.
• Stir in the dill, salt, and pepper, and serve. Enjoy!

STEAKHOUSE-STYLE STEWED TOMATO CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees. Saute onion in butter until soft, but not browned. Add bread cubes and brown sugar. Cook and stir over low heat for 3-5 minutes. Stir in tomatoes and season with salt and pepper.
• 2. Transfer mixture to a greased shallow casserole dish. Bake 30-40 minutes or until bubbly.

STEWED TOMATOES

Steps:

• Hot pack.
• Add all ingredients to a saucepan and bring to a boil.
• Simmer 10-15 min, stirring occasionally.
• Pack hot jars with hot prepared tomato mixture leaving 1/2-inch head space.
• Remove air bubbles.
• Wipe rim and threads and adjust lids and screw bands.
• Process in pressure canner--Dial gauge type @11 pounds pressure or Weighted guage type @10 pounds pressure--pints 15 minutes, quarts 20 minutes.
• After processing, let pressure fall of its own accord and remove jars immediately, place on a rack to cool.

STEWED TOMATOES

Steps:

• Peel the tomatoes by soaking them in boiling water for one minute. Gently pull away the skin.
• Place tomatoes in a large pot and add the remaining ingredients.
• Cover and boil gently for 15 minutes, until tomatoes are tender.
• Serve with croutons.
• I like my stewed tomatoes with toast and butter.
• Whenever I am sick, this is the dish I crave! The above recipe is from the book out of print cookbook "cajun country cookin" by John and Glenna Uhler Enjoy!

ITALIAN STYLE STEWED TOMATOES

Steps:

• X the bottom of tomatoes and place 8 in boiling bath of water for about 15 to 30 seconds or until the skin starts to lift up. Then place in ice filled water bath immediately after you take them out.
• Peel and quarter tomatoes. Place in a large mixing bowl.
• Sauté garlic in olive oil for 2 minutes.
• Add onions, peppers, and celery stir till oil gets on all veggies.
• Add Vinegar.
• Add spices and sugar, simmer for 5 minutes.
• Add tomatoes and simmer for 45 minutes.
• Wash canning jars and lids.
• Place lids in warm but not boiling water to soften the rubber.
• Boil water in large pot to place jars into seal.
• Boil in bath for 20 minutes then remove tighten lids and flip on their tops.
• After 15 minutes flip back and they should be sealed. If not sealed repeat bath.
• Store in cool place.