Stewed Tomatoes from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
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 ...
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Ingredients
- 12 Tomatoes
- A Tablespoonful of Butter
- A Teaspoonful of Sugar
- An Onion
- ½ Cupful of Bread Crumbs
- An Inch of Ham
- Salt, Pepper and Cayenne to Taste
- A Sprig Each of Thyme, Parsley and Bay Leaf
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