Summertime Stewed Tomatoes

Oxmoor House
6 servings


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10 medium tomatoes, peeled
1 1/2 cups sugar
2 tablespoons butter or margarine
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon dried whole basil
1 tablespoon chopped fresh parsley
2 slices bread, crust removed and cut into 2-inch strips


Combine tomatoes, sugar, butter, lemon juice, salt, and basil in a large saucepan. Bring to a boil. Reduce heat, and simmer 2 1/2 hours or until mixture is thickened. Stir in parsley.

Spoon tomato mixture into a 1 1/2-quart casserole. Top with bread strips. Bake, uncovered, at 350° for 20 minutes or until bread strips are browned.

Created date

February 2010