Wednesday, August 4, 2010

Stewing over Tomatoes

Stewing over Tomatoes

In an effort to use all the “gifts” from my garden, Tuesday I made a big pot of Stewed Tomatoes. I used a recipe from Paula Deen (see attached recipe), substituting Splenda for sugar and using the fresh peppers I had in the garden instead of canned ones. It was so yummy!! I had it over wild rice and Randy had it on a grilled rib-eye, left over from Sunday’s dinner. The stewed tomatoes continued to feed us on Wednesday night as well. I took several organic chicken breasts and lightly fried them in olive oil and thyme, garlic and onion. I submerged them in the wonderful stewed tomatoes and baked the mixture in the oven. The result of my experiment was mouth watering.

I had a couple slices of fresh tomatoes and dinner was good to go! I love using leftovers to make creative meals. But the rush that I love the most is going out to the garden and finding dinner pickins! I stand by that statement in spite of the constant 100 degree heat index’s and constant attack of chiggers.


" Sweet Stewed Tomatoes"

5 large fresh tomatoes
4 Tablespoons bacon drippings or butter
1 cup diced onions
2 cloves garlic, minced
1 teaspoon The Lady's House Seasoning
3 Tablespoons sugar
2 Tablespoons chopped fresh parsley
1 Tablespoon cornstarch
3 Tablespoons milk
1/4 grated Parmesan cheese

Peel and dice the tomatoes. Heat the drippings in a skillet and saute the onions and garlic, stirring to prevent the garlic from burning. Add the House Seasoning and the tomatoes, cover the pan and cook over medium heat for 35b minutes. Add the sugar and parsley. Mix the cornstarch and milk until smooth. Bring the tomatoes to a boil and pour in the cornstarch mixture, stirring constantly. Add the Parmesan and stir well.

Recipe from "The Lady and Sons, Too"
Paula Deen

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