A historical side dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Some prefer to thicken tomatoes with a little grated bread, adding a teaspoonful of sugar; and others who like the flavor of onion chop up one and add while stewing; then again, some add as much green corn as there are tomatoes.
Preserved exactly as written in the original source
Pour boiling water over a dozen sound ripe tomatoes; let them remain for a few moments
Peel off the skins, slice them and put them over the fire in a well-lined tin or granite-ware saucepan
Stew them about twenty minutes
Add a tablespoonful of butter, salt and pepper to taste
Let them stew fifteen minutes longer and serve hot
Modern guidance to help you succeed with this vintage recipe
Blanching tomatoes in boiling water causes the pectin between the skin and flesh to break down, making peels slip off easily without damaging the fruit. Stewing tomatoes for extended periods breaks down their cell walls, releasing glutamates that create deep umami flavor while concentrating their natural sugars. The butter acts as a flavor carrier, binding with fat-soluble compounds and creating a smooth, cohesive texture rather than watery separation.
Stewed tomatoes can be made up to 4 days ahead and stored in an airtight container in the refrigerator. The flavors will actually deepen and meld over time. Reheat gently over medium-low heat, stirring occasionally, until warmed through.
Store in an airtight container in the refrigerator for up to 5 days, or freeze in freezer-safe containers for up to 3 months. The texture will become softer after freezing but the flavor remains excellent. Thaw in the refrigerator overnight before reheating. Reheat gently on the stovetop over medium-low heat for 5-8 minutes.
AI-generated tips from Chef Cecil's culinary database
Stewed tomatoes can be made up to 4 days ahead and stored in an airtight container in the refrigerator. The flavors will actually deepen and meld over time. Reheat gently over medium-low heat, stirring occasionally, until warmed through.
Store in an airtight container in the refrigerator for up to 5 days, or freeze in freezer-safe containers for up to 3 months. The texture will become softer after freezing but the flavor remains excellent. Thaw in the refrigerator overnight before reheating. Reheat gently on the stovetop over medium-low heat for 5-8 minutes.
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