Paula Deen Stewed Tomatoes Recipes

HOMEMADE STEWED TOMATOES

Steps:

• To peel the tomatoes, place them in boiling water for 1 minute and then immediately transfer to cold water. Peel and quarter tomatoes, and place in a large saucepan with the salt. Slowly simmer over low heat for 20 to 30 minutes, stirring occasionally to prevent burning.

THE BEST STEWED TOMATOES EVER

Steps:

• Bring a large pot of water to boil, plunge tomatoes in for 30 seconds. Remove, put immediately in a ice bath.
• Peel the tomatoes. Discard the skins.
• Dice the tomatoes up to desired size.
• In a large pot on medium heat, combine all ingredients.
• Simmer for 30 minutes.
• Then serve fresh or you can freeze them.

BAKED TOMATOES BY PAULA DEEN

Steps:

• Preheat oven to 350 degrees.
• Slice the stem ends off the tomatoes. Cut the tomatoes in half and place cut side up in a 13x9 baking dish.
• In a 10-inch skillet over low heat, melt the butter. Stir in the bread crumbs, cheese, Worcestershire sauce, salt, pepper, thyme, and hot sauce.
• Place 2 tablespoons of the mixture over each tomato half.
• Bake for 30 minutes, until topping is browned.

OLD FASHIONED STEWED TOMATOES

Steps:

• In a large skillet, melt butter over medium heat.
• Add chopped green peppers and onion, and cook until translucent, approximately 5 minutes.
• Add minced garlic, and cook for 1 minute.
• Add tomatoes, sugar and water, and simmer until tomatoes begin to fall apart, approximately 20 minutes.
• Stir in bread cubes. Start with 2 slices of bread that have been torn into 1-inch pieces, and if the mixture seems soupy, add an additional slice. Cook until bread barely holds it shape.
• Season to taste with salt and pepper. Serve hot.