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Stewed Tomatoes


4 large tomatoes
2 stalks celery, chopped very fine
1/4 bell pepper, chopped very fine
1 teaspoon accent
4 tablespoons sugar
salt and pepper to taste
2 cups water

Peel the tomatoes by soaking them in boiling water for one minute. Gently pull away the skin. Place tomatoes in a large pot and add the remaining ingredients. Cover and boil gently for 15 minutes, until tomatoes are tender. Serve with croutons.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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