Info
- Course: Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 12 Times
The World’s #1 Collection of Cookbook Recipes Online
Stewed Tomatoes with Rosemary
Cookbook
Fresh ripe tomatoes are one of summer’s joys. They need little seasoning and the fresh taste is incomparable. After stewing, the tomatoes may be cooled and frozen in plastic containers or put up in jars for a wintertime treat.
Yield : Makes 1½ to 2 quarts
Ingredients
- 4 to 5 large, very ripe tomatoes (about 3 pounds)
- 1 sprig fresh rosemary
- Salt and freshly milled pepper
Directions
Blanch, peel, and seed the tomatoes, reserving the juice. Chop the tomatoes. Place the tomatoes and their juice in a heavy non aluminum saucepan. Crush the rosemary by bruising it between your hands. dd the rosemary and salt and pepper to taste.
Simmer over moderate heat, stirring from time to time, until the liquid reduces and tomatoes are cooked through.
Serve hot.
© Christopher Idone
Nutritional Information
Nutrients per serving
Nutritional information is based on 12 servings and includes 1/4 teaspoon of added salt.
11 kcal
1 % daily value
13 % daily value
1 % daily value
145 mg
7 mg
1 g
2 g
1 g
2 g
0 mg
52 mg
0 g
0 g
1 % daily value
