Stewed tomatoes (penn-dutch)
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Recipe by: reinelle
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
6 Tomatoes; ripe 1/2 ts Sugar
1 tb Butter 1 ts Flour
Salt and pepper to taste
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
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