Fruit or vegetable?
As a child, I remember going into our family garden, picking the biggest, reddest tomato I could find, wiping any dirt off on my shorts and biting into this sun-kissed delight. The juice dripped down my chin and I relished every bite. It was my favorite then and that hasn’t changed. We often have meals of sliced tomatoes and sweet corn, and I can’t wait for both to be in season again.
Tomatoes come in so many varieties and colors. Large pink beefsteaks to red, orange and yellow cherry and grape tomatoes, and multi-colored heirlooms, and that’s just the tip of the iceberg. August gardens have an abundance of this juicy delight and the recipes this month will help you enjoy them even more.
Valerie Cheatham
Easy Stewed Tomatoes
Submitted by Joann Watkins, Monroe County Electric Cooperative, Inc.
Servings 8
Ingredients
- 6-8 large tomatoes skin removed
- 1-2 cups cold water
- 1/8 cup granulated sugar
- 1 tablespoon olive oil
- 2 teaspoons Italian seasoning
- 1/2 teaspoon fennel seeds
- 1 bay leaf
- 1/2 teaspoon garlic powder
- 1-1/2 teaspoons Salt
- 1/2 teaspoon Black pepper
- 2 stalks Celery chopped
- 1/2 Yellow onion chopped
- 1 tablespoon dry red wine optional
Instructions
- Chop tomatoes coarsely.
- Put tomatoes and their juice in a 3-quart heavy saucepan. Add enough water to barely cover the top tomatoes. Stir in remaining ingredients except for wine. Cover and bring to a boil stirring occasionally.
- Reduce heat and simmer covered 30 minutes or until celery is soft.
- Add wine and simmer uncovered 30 minutes until slightly thick.
- Serve over buttered noodles.
- For a pasta sauce, add a 7 ounce can tomato paste and 1 teaspoon dried basil. Simmer uncovered 30 minutes. This recipe works well in a pressure cooker also.
Notes
Nutrition information: 70 calories; 2.5g fat; 304mg sodium; 11.5g carbohydrates; 1.8g protein.
