During the winter months I recommend using canned tomatoes, but in the summer, don’t miss the chance to use vine-ripened fresh tomatoes.
Recipe information
Yield
serves 6
Ingredients
5 large fresh tomatoes, or 4 cups canned diced 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 cup grated Parmesan (optional)
Preparation
If using fresh tomatoes, peel and dice them. Heat the drippings in a skillet and sauté the onions and garlic, stirring to prevent the garlic from burning. Add the House Seasoning and tomatoes, cover the pan, and cook over medium-low heat for 35 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, if using, and stir well. The stewed tomatoes are wonderful served over rice.
