The Seasoned MomStewed Tomatoes
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Ingredients
Serves 4- 1 clove garlic, (minced)
- ½ cup diced green bell pepper
- ½ cup diced yellow onion
- ¼ teaspoon dried thyme ((or ½ teaspoon fresh thyme leaves))
- 2 (14.5 ounce) cans diced tomatoes, undrained OR 5–6 medium ripe tomatoes (about 2 lbs.), (peeled, seeded, and chopped)
- Optional garnish: chopped fresh parsley, basil, or thyme
- 1 slice stale or toasted white bread, torn into small pieces ((optional, to thicken the tomatoes))
- 1 tablespoon sugar ((adjust to taste))
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons salted butter
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Steps
- Step 1
In a large skillet or saucepan, melt the butter over medium heat. Add the onion and bell pepper, and cook until softened, about 5-7 minutes. Stir in the garlic and cook for 30 seconds more.
- Step 2
Stir in the fresh chopped tomatoes or canned diced tomatoes (with their juices).
- Step 3
Add the sugar, salt, pepper, and thyme. Bring to a simmer, and then reduce the heat to low and simmer gently (uncovered) for 20 minutes, stirring frequently, until the tomatoes break down and the mixture thickens. For even thicker stewed tomatoes, stir in the torn bread pieces about halfway through the cooking time. The bread will absorb the juices and thicken the dish.
- Step 4
Adjust the seasoning with additional salt or sugar if needed. Serve warm as a comforting side dish with cornbread, pork chops, beans, or rice.
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In a large skillet or saucepan, melt the butter over medium heat. Add the onion and bell pepper, and cook until softened, about 5-7 minutes. Stir in the garlic and cook for 30 seconds more.
Source: The Seasoned Mom
