Stewed Tomatoes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 152.5
- Total Fat: 5.5 g
- Cholesterol: 0.0 mg
- Sodium: 699.2 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 6.2 g
- Protein: 3.8 g
View full nutritional breakdown of Stewed Tomatoes calories by ingredient
Introduction
So yummy in the winter with some mac and cheese! Best if made with two small jars of home-canned tomatoes, but you can certainly use store tomatoes--or even use about 6 fresh tomatoes that have been blanched and peeled! So yummy in the winter with some mac and cheese! Best if made with two small jars of home-canned tomatoes, but you can certainly use store tomatoes--or even use about 6 fresh tomatoes that have been blanched and peeled!Number of Servings: 4
Ingredients
-
1 Poblano Pepper
1/2 medium (2-1/2" dia) Onions, raw
3 tsp Fresh Oregano
2 bay leaves, whole
1.5 tbsp Extra Virgin Olive Oil
0.5 cup Tomato Paste
4 cup Whole Peeled Plum Tomatoes (2 cans)
1 tsp Granulated Sugar
1 tsp Pure Corn Starch
2 Chicken Boullion Cubes
salt and pepper to taste
Tips
recipe can also be made in a slow cooker, although it is best if you saute the onions and peppers before adding the ingredients to the cooker.
Directions
1. Coarsely chop the Poblano and the half onion (you want nice sized chunks in your stew!) and set aside.
2. Finely mince the oregano and set aside with the bay leaves.
3. Place olive oil into the pan and turn to medium-high. When oil is hot, add the onions and peppers, and cook, stirring, until onions are translucent, about 5 minutes. Add the oregano and bay leaves and cook an additional minute.
4. Add tomato paste, sugar and crushed boullion cubes. Then add the whole tomatoes. Cook and stir for about 5 minutes more, until they are bubbling well.
5. Mix 2 teaspoons of water with the 1 teaspoon of corn starch until there are no lumps. Stir and add to the tomato mixture. Cook and stir another couple of minutes until the stew thickens.
6. Adjust salt and pepper to your liking.
Serving Size: makes four 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user NIGHTOWL16144.
2. Finely mince the oregano and set aside with the bay leaves.
3. Place olive oil into the pan and turn to medium-high. When oil is hot, add the onions and peppers, and cook, stirring, until onions are translucent, about 5 minutes. Add the oregano and bay leaves and cook an additional minute.
4. Add tomato paste, sugar and crushed boullion cubes. Then add the whole tomatoes. Cook and stir for about 5 minutes more, until they are bubbling well.
5. Mix 2 teaspoons of water with the 1 teaspoon of corn starch until there are no lumps. Stir and add to the tomato mixture. Cook and stir another couple of minutes until the stew thickens.
6. Adjust salt and pepper to your liking.
Serving Size: makes four 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user NIGHTOWL16144.
