STEWED TOMATOES OR TOMATOES CREOLE
6 servings
This recipe has been in Joy since the beginning. Feel free to pare back the “Cajun holy trinity” in any way you like to make a more restrained pot of stewed tomatoes. Fresh, juicy slicing tomatoes will provide their own cooking liquid. For drier, meatier plum tomatoes, add ½ cup stock or water.
Melt in a large skillet over medium heat:
- 4 tablespoons butter
Add and cook, stirring, until softened:
- 1 large onion, chopped
- 1 large red or green bell pepper, chopped
- 2 celery ribs, chopped
Add:
- 2 pounds fresh tomatoes, peeled if desired, and sliced, halved, or coarsely chopped, or one 28-ounce can whole tomatoes
- (4 garlic cloves, minced)
- 2 teaspoons brown sugar
- ¾ teaspoon salt
- (¾ teaspoon curry powder)
- ¼ teaspoon sweet paprika
Bring to a simmer over high heat then reduce the heat slightly to keep the mixture bubbling briskly. Cook, stirring occasionally, until tender, 15 to 20 minutes. If desired, add:
- (¼ cup heavy cream)
The tomatoes may be thickened with:
- (¼ cup dry bread crumbs)
Simmer briefly, until thick and smooth. Taste and add more salt and pepper if needed. Serve hot on:
- Toast, cooked white rice, Creamy Grits, or Buttermilk Biscuits
with, if desired:
- (Cooked bacon)
Or use the mixture to stuff bell peppers.