Stewed Tomatoes by Jim
recipe by Jim Cummings
Scanned from the Cunnnings' catalog (1890s)
Last summer, I had a surfeit of large luscious tomatoes in my garden. Not having time right then to do much with them, I washed them and placed them in plastic bags in the freezer. I did the same with my crop of Hungarian Hot Wax peppers.
Rummaging in the bottom of the freezer for a bag of blueberries, I noticed these tomatoes and began to wonder what I was going to do with all of them. Hence, this recipe, so wonderfully good and nutritious, we could barely stop eating.
Recipe for Stewed Tomatoes
Sauté one small chopped onion and one stalk of celery in 1 Tablespoon of olive oil.
Add six peeled and quartered tomatoes. If you partially thaw the tomatoes, it is very easy to remove the skin by halving them and pressing them cut side down on the cutting board. The skin peels right off.
Add: 1 clove of minced garlic, 2 teaspoon of sugar, ¼ teaspoon of paprika, 2 whole cloves, 1 chicken bouillon cube, and 1 teaspoon of dried basil.
Simmer slowly for one hour to meld the flavors and boil off some of the juice.
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