Dayton Steakhouse Style Stewed Tomatoes Recipes

Steps:

• Preheat oven to 350°F.
• Spray an oven proof casserole with cooking spray and set aside.
• Put the tomatoes with their juices into the casserole and cut up into chunks.
• Add the sugar and stir.
• Cut the butter into chunks and add to tomato mixture.
• Stir in the stale bread cubes-enough to make a thick mixture.
• Bake uncovered for 30-35 minutes, or until the top is lightly browned and the mixture is very thick.
• Cover with foil if it appears to be browning too quickly towards the end.

Steps:

• 1. Preheat oven to 350 degrees. Saute onion in butter until soft, but not browned. Add bread cubes and brown sugar. Cook and stir over low heat for 3-5 minutes. Stir in tomatoes and season with salt and pepper.
• 2. Transfer mixture to a greased shallow casserole dish. Bake 30-40 minutes or until bubbly.

Steps:

• Preheat oven to 350 degrees. Saute onion in butter until soft, but not browned. Add bread cubes and brown sugar. Cook and stir over low heat for 3 to 5 minutes. Stir in tomatoes and season with salt and pepper. Transfer to a greased shallow casserole dish.
• Bake 30 to 40 minutes or until bubbly. If desired, top each serving with homemade croutons or drizzle plain bread cubes with melted butter, season as desired and bake 5 to 10 minutes.

Steps:

• Hot pack.
• Add all ingredients to a saucepan and bring to a boil.
• Simmer 10-15 min, stirring occasionally.
• Pack hot jars with hot prepared tomato mixture leaving 1/2-inch head space.
• Remove air bubbles.
• Wipe rim and threads and adjust lids and screw bands.
• Process in pressure canner--Dial gauge type @11 pounds pressure or Weighted guage type @10 pounds pressure--pints 15 minutes, quarts 20 minutes.
• After processing, let pressure fall of its own accord and remove jars immediately, place on a rack to cool.

Steps:

• 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.
• I like my stewed tomatoes with toast and butter.
• Whenever I am sick, this is the dish I crave! The above recipe is from the book out of print cookbook "cajun country cookin" by John and Glenna Uhler Enjoy!

Steps:

• In a large saucepan, bring all ingredients to a boil (except the water and cornstarch)breaking up the tomatoes slightly with a fork.
• Adjust salt and sugar to taste.
• Simmer on low heat for about 25 minutes, stirring occasionally.
• Add in the cornstarch/water mix and simmer for another 15 minutes (if you want a thicker consistency add in more cornstarch mixed with water).
• Cool and divide into freezer-safe containers.