Stewed Tomatoes

Description

Contributed by World Recipes Y-Group

This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.

Ingredients

• ¼ to ½ sweet type onion, peeled, chopped
• 1 or 2 Tablespoons scraped and chopped celery (optional)
• 1 or 2 Tablespoons butter
• 1 - 14½ oz can diced tomatoes
• ⅓ cup tomato juice or water
• ¼ cup sugar, or dark brown sugar, or Splenda (to taste)
• 2 Tablespoons corn starch
• ½ teaspoon dried basil, crushed (optional)
• ½ teaspoon salt (to taste, if needed)

Directions

1. Prepare onion and celery (see note below).
2. Melt butter in a medium saucepan.
3. Sauté onion and celery over medium heat until onion is somewhat translucent. Do NOT brown.
4. Place tomatoes in a small boiler.
5. Add onion and celery mixture. Add sugar or Splenda.
6. Bring tomatoes to a boil and cook over medium-low heat 5 to 7 minutes.
7. Place cornstarch in a cup. Stir water or tomato juice in cup, dissolving any lumps.
8. When tomatoes have cooked, add cornstarch mixture to them and quickly stir it in well, cooking until you have a glossy sauce and it has thickened.
9. Add basil, stirring in well. Adjust seasoning and add salt if needed.