Stewed Tomatoes

From Deep Run Roots: Stories and Recipes from My Corner of the South

Cookbook

Author(s): Vivian Howard

Page 270

Course: Sauces/Gravies

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southerncooker

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1 reviews, average rating 5.0 / 5

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southerncooker

9 years ago

★ ★ ★ ★ ★ 5/5

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I could eat this by its self and I did eat a small bowl which still warm. I made this so I can make the Stewed Tomatoes with Shirred Eggs with Ham Chips for our Sunday breakfast. Interesting that the stewed tomatoes have a little brown sugar and red wine vinegar in them and they are thickened up a bit near the end of cooking with a little bread crumbs. They also have onions, basil and garlic in them.

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