Stewed Tomatoes

Tomates Sautees

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 12 Tomatoes
  • A Tablespoonful of Butter
  • A Teaspoonful of


Scald the tomatoes, and let the water remain over them about five minutes. Then peel the Tomatoes, slipping the skins off easily, and cut them into small pieces. Put a tablespoonful of butter into a saucepan, and as it melts add the onion, which you will have chopped very fine. Let it brown, and add