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It was delicious! Very similar to what my mother made. She used torn pieces of white bread instead of croutons.Haven’t been there in several years but Claudia Sanders Dinner House in Shelbyville, Ky. had it on the menu. I always ordered it!
Hmm, stewed tomatoes on buttered toast are very English. Served by my English mother to us frequently, but she usually just opened a can. I sometimes broil fresh tomatoes instead, and also like to spread Marmite or brown sauce (like HP) on the toast after buttering. Especially good with granary toast…..
What a beautiful recipe,loved it
Used part cherry, part large ripe tomatoes. With 4 tsp sugar the result was cloyingly sweet and inedible. If I make this again I’d not use any cherry toms and cut the sugar.
First time making stewed tomatoes! Topped it off with some freshly grated pecorino, with a side of fresh bread.
Thanks for the good !!
This was amazing! I can’t believe I discovered it toward the end of the season. I’ll never have extra tomatoes again…simple, easy and delicious!
I like mine with some red onion and bell pepper, it tastes like my great-grandma’s house in the height of summer. Farm fresh, South Jersey tomatoes and crusty bread dripping with butter. Yummy!!!
Thanks for the memory jog!
If you ever make it to central Pennsylvania on a Friday during Lent, you may be interested to see that a number of restaurants (normally those off the beaten path) have baked haddock, mac and cheese, and, of course, a side of stewed tomatoes as their special. Having to replicate this meal for a friend who was coming to visit on a Friday, I came to your site to find inspiration–and wasn’t disappointed. Fantastic recipe! Thank you for posting all the wonderful dishes you come across.
I’ve been cooking this since I saw it when you first posted it. When I do, I usually make some wheat / cheddar / jalapeño grilled cheese sammiches (minus jalapeños for wimpy wife) for dipping.
It makes me drool. Thanks for the recipe. :)
This is for Jee, re: the cream cheese croutons. I found a recipe for Goat Cheese Croutons some time ago, and they turned out great. The two can be similar in texture, so maybe cream cheese could be swapped for the goat cheese? It’s worth trying, eh? You may need to up the ante on the seasoning (more salt?) and increase the flour by a little. Like any recipe, I believe it’s the quality of the ingredients that makes the difference. That said, I’d use the undisputed king of cream cheese, Philadelphia brand. I’d also make sure it’s at room temp for even blending. Experiment!
From “The Goat Cheese Cookbook” by Laura Chenel and Linda Siegfried.
2/3 cup flour
3 tablespoons butter
5 ounces chevre (goat cheese), crumbled
1 egg white, lightly beaten
Coarse sea salt
In a medium bowl or food processor, combine flour, butter, and goat cheese into a smooth dough. Roll the mixture into logs (about as thick as a quarter coin). Refrigerate, wrapped in wax paper, for at least one hour or overnight.
Preheat oven to 375 degrees. Cut the logs into coin shapes approximately 1/4-inch thick. Prick with a fork and brush with the egg white. Sprinkle lightly with the sea salt. Bake approximately 15 to 20 minutes or until lightly browned. Remove from oven, cool, and serve.
I had them at *Washington Square* when I went there for the Restaurant Week earlier this year. (February, I believe?) I’ve never been back and don’t know if it’s a regular menu or if it was a special for Restaurant Week. You should definitely try it out if they still have it – !! Hope this helps. :)
Elise – looks like a winner! Stewed tomatoes are a staple on diner menus here in the northeast, but they are typically canned and so I rarely order them.
Jee – I live in Philadelphia. Cream cheese croutons??!! Where did you have these, if I might ask??????
I almost lived on stewed tomatoes while in college. It had the “soft and warm” quality that I was often looking for in order to keep home-sickness and the bracing cold of Vermont winters at bay. My favorite accompaniment, however, was a nice boiled potato (it was New England, after all). Yummy! Can’t wait to try your version.
I grew up eating this, but my mom mixed untoasted bread into the tomatoes but no basil. We always made this with liver and onions (and mashed potatoes.) It is still one of my favorite meals. As for seeing it on menus, you have not traveled south enough. I find it down here quite often, usually on buffets.
Yummy! Brings me back to my childhood. Dad and I loved stewed tomatoes with a batch of Mom’s mac and cheese. A little mac a chees on the fork & a little stewed tomato and WOW!
Love all your recipes – thx!