Recipe of the Week: Stewed Tomatoes, by Jean L.

Ingredients:

  • 4 or 5 ripe tomatoes
  • 2 tbs butter or margarine
  • 1 medium onion, thinly sliced
  • 1/2 cup chopped celery
  • 1/4 cup chopped green pepper
  • 1/2 tsp sugar
  • 1/2 tsp dried sweet basil
  • 1 small bay leaf
  • 1 tsp salt
  • 1/8 tsp pepper
  • 2 tbs chopped parsley

Directions:

  1. Quickly dip tomatoes in boiling water, then remove their skins
  2. Quarter tomatoes; remove the core and seeds.
  3. In a pot, combine all ingredients except parsley.
  4. Cover and cook on low for 8 to 9 hours.
  5. Remove bay leaf.
  6. Sprinkle to top with parsley.

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