Stewed Tomatoes

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Chef Extraordinaire
Dec 20, 2005
southeastern pa.
Stewed Tomatoes


6 large tomatoes - peeled, cored, and chopped
3/4 cup chopped green bell pepper
1/2 cup chopped sweet onion
1/2 cup chopped celery
1 teaspoon white sugar
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon black pepper
1 tablespoon water
1 1/2 teaspoons cornstarch


Combine tomatoes, green bell pepper, onion, and celery in a large skillet over medium heat; cook and stir until fragrant, about 10 minutes. Reduce heat and cook until green bell pepper and onion are soft, about 5 minutes more. Stir in sugar, salt, oregano, basil, and pepper.
Whisk water and cornstarch together in a small bowl. Stir into the skillet. Simmer tomato mixture until thickened, about 5 minutes

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