Stewed Tomatoes, with or without Sugar

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Pour boiling water over six or eight large, ripe tomatoes, let them remain in it a few minutes to scald the skins, then take them out and skin them. Chop them up and put them to stew with a little salt, pepper, and a small piece of butter; then add a spoonful of rolled cracker or toasted bread, and a tablespoonful of sugar, if liked; if not, omit the sugar, and let them stew gently, for half an hour longer.