Italian Stewed Tomatoes
24 large tomatoes, peeled, seeded and chopped
1 c. chopped celery
1/2 c. chopped onion
1/4 c. chopped green bell pepper
2 tsp. dried basil
1 Tbsp. white sugar
In large saucepan, over medium heat, combine tomatoes, celery, onion, bell pepper, basil and sugar. Cover and cook for 10 minutes, stirring occasionally to prevent sticking.
Stewed Tomatoes (Gobbledygook)
1 (28 oz.) can whole peeled tomatoes, with liquid
3 slices stale bread, torn into pieces
2/3 c. white sugar
1/4 c. butter, melted
1 pinch salt
1 tsp. black pepper
Preheat oven to 350. Grease a 1 1/2 quart baking dish. Stir tomatoes, bread, sugar, butter, salt and pepper in bowl; pour into prepared dish. Bake until hot and tomatoes are tender, about 45 minutes. 6 servings.