Fresh Stewed Tomatoes
A simple recipe for fresh stewed tomatoes, perfect as a base for sauces or soups.
Ingredients
- 1.75 cups Fresh Tomatoes (Use ripe, flavorful tomatoes)
- 1 slice Onion (About 1/4 inch thick)
- 3 tablespoons Butter
- 3 tablespoons All-Purpose Flour
- 0.25 teaspoon Salt
- 0.125 teaspoon Black Pepper
- 0.0625 teaspoon Baking Soda (Optional, if tomatoes are very acidic)
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Instructions
- 1In a saucepan, combine the fresh stewed tomatoes and onion slice. Cook over medium heat for 15 minutes, stirring occasionally.
- 2Remove from heat and rub the tomato mixture through a strainer or food mill to remove seeds and skins. Discard the solids.
- 3In the same saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, until the mixture is smooth and slightly browned. This is called a roux. For a redder tomato color, brown the butter and flour more.
- 4Gradually whisk the strained tomatoes into the roux, stirring constantly to prevent lumps from forming. Add the salt and pepper. If the tomatoes are very acidic, add a pinch of baking soda to neutralize the acidity.
- 5Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened. Serve warm.
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