Stewed tomatoes is one dish I’ve never had any place but at home, cooked by my mother. I’ve never seen them on a menu anywhere, have you? Too bad, too; as they are truly delicious, and so easy to make. Warning – do not skimp on the butter or sugar. The sugar is needed to balance the acidity of the tomatoes and the butter is absolutely necessary for the taste. This batch was made with fresh heirloom tomatoes from the market; the better quality tomato you start with, the better the result will be. That said, during most of the year when farm fresh juicy tomatoes are not available we will make stewed tomatoes with canned tomatoes. We also often mix in some cooked elbow macaroni instead of serving it with croutons. Oddly enough, stewed tomatoes of some sort is what we usually have to accompany tuna macaroni salad. Something about the over all mix of the flavors really works.

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