Stewed Tomatoes Recipe

History of Stewed Tomatoes:

Stewed tomatoes have been a popular dish for centuries, with its origins believed to date back to colonial times in North America. The recipe was born out of the need to preserve excess harvests of tomatoes before the invention of canning or refrigeration methods.

Tomatoes were first introduced to North America from Central and South America in the 16th century. Initially, they were regarded with suspicion due to their resemblance to the poisonous mandrake fruit, but eventually, they gained popularity and became a staple in many households. Stewed tomatoes emerged as a delicious way to use up the ripe tomatoes and extend their shelf life.

Fun Facts:

- Tomatoes were initially thought to be poisonous and were grown only for decorative purposes. It was not until the 18th century when their edibility was widely accepted.
- The first recorded recipe for stewed tomatoes appeared in "The Virginia Housewife" by Mary Randolph in 1824.
- Stewed tomatoes were a popular side dish during the Great Depression due to their affordability and simplicity.
- Today, stewed tomatoes are not only enjoyed as a standalone dish but are also used as a base ingredient in various recipes, such as soups, stews, and sauces.
- The addition of baking soda to counteract tartness is a common practice when cooking with acidic ingredients, like tomatoes.

Now, let's dive into the recipe for Stewed Tomatoes:

Ingredients:
- Ripe tomatoes (about 4-6, depending on size)
- 1 tablespoon of butter
- Pepper and salt to taste
- 1/2 teaspoon of sugar
- 1 teaspoon of flour
- Water
- A small pinch of baking soda (optional, if needed to counteract acidity)

Instructions:

1. Begin by scalding the ripe tomatoes. Bring a pot of water to a boil and carefully place the tomatoes into the boiling water. Let them stand for a few minutes until the skin starts to loosen.

2. Using a slotted spoon, transfer the tomatoes to a bowl of cold water. This will help in the process of skinning them. Once cooled, peel off the skin starting from the cut side.

3. Cut the tomatoes into small, bite-sized pieces and set them aside.

4. In a stew-pan or saucepan, melt the butter over medium heat. Adding a tablespoon of olive oil along with the butter can enhance the flavor if desired.

5. Add the cut tomatoes to the pan and season generously with pepper and salt. Stir well to coat the tomatoes with the seasoned butter.

6. Allow the tomatoes to cook for approximately 25 minutes, stirring occasionally to prevent sticking.

7. After 25 minutes, sprinkle the sugar over the tomatoes to balance their natural acidity. Stir well to combine.

8. In a separate bowl, whisk together the flour and a small amount of water until smooth, creating a slurry.

9. Add the slurry to the stew-pan and stir continuously to incorporate it into the tomatoes. This will help thicken the sauce.

10. Let the stewed tomatoes simmer for a few more minutes to allow the flavors to meld and the sauce to thicken. Stir occasionally to prevent burning.

11. If the tomatoes are still quite tart, you can add a small pinch of baking soda to counteract the acidity. Be careful not to add too much, as baking soda can impact the taste if used excessively.

12. Once the stewed tomatoes have reached the desired thickness and taste, remove them from the heat and serve hot.

Stewed tomatoes are incredibly versatile and can be enjoyed in various ways:

- As a side dish: Serve stewed tomatoes alongside grilled meats, roasted vegetables, or breakfast favorites like bacon and eggs.
- As a sauce: Use stewed tomatoes as a base for pasta sauces, pizza sauce, or a flavorful topping for bruschetta.
- In soups and stews: Add stewed tomatoes to your favorite soup or stew recipes for an extra burst of tomato flavor.
- As a condiment: Blend stewed tomatoes to create a smooth tomato sauce that can be used to enhance the flavors of burgers, sandwiches, or other dishes.

Whether enjoyed on their own or incorporated into other dishes, stewed tomatoes offer a delicious way to savor the sweetness and tanginess of ripe tomatoes while experiencing the rich history of this beloved recipe.