Make this stewed tomato recipe with garden-fresh tomatoes, bell peppers, celery, and sweet onions. A little sugar cuts the acidity of the tomatoes. It's a great side dish for chicken, ham, or fish.
Ingredients
- tomatoes - peeled, cored, and: 6 piece (chopped)
- green bell pepper: 0.75 cup (chopped)
- sweet onion: 0.5 cup (chopped)
- celery: 0.5 cup (chopped)
- white sugar: 1 tsp
- salt: 0.5 tsp
- oregano: 0.25 tsp (dried)
- basil: 0.25 tsp (dried)
- black pepper: 0.125 tsp
- water: 1 Tbsp
- ½ teaspoons cornstarch: 1 piece
Metric Conversion
Stages of cooking
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Cook and stir tomatoes, bell pepper, onion, and celery in a large skillet over medium heat until fragrant, about 10 minutes. Reduce the heat and continue to cook until bell pepper and onion are soft, about 5 minutes. Stir in sugar, salt, oregano, basil, and pepper.
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Whisk water and cornstarch together in a small bowl; stir into the skillet. Simmer tomato mixture until thickened, about 5 minutes.
