Best Stewed Tomatoes Spiced With Mustard Recipes

Southern Stewed Tomatoes image

Provided by Normaone

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

3 slices stale homemade bread, cut in cubes
1 (28 ounce) can tomatoes with juice
1/2 cup sugar
4 tablespoons butter
1/2 teaspoon salt

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.

Nutrition Facts : Calories 188.1, Fat 8.3, SaturatedFat 5, Cholesterol 20.4, Sodium 514.6, Carbohydrate 28.3, Fiber 1.6, Sugar 20.3, Protein 2.1

Sweetly Stewed Tomatoes image

Provided by Sharon123

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

3 large ripe tomatoes
2 tablespoons unsalted butter
1/4 cup celery, sliced
1 small onion, diced
2 garlic cloves, minced
1 tablespoon sugar
1 teaspoon lemon zest, grated
1 tablespoon fresh dill, chopped (1 tsp. dried)
1/4 teaspoon salt
black pepper, to taste

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!