Stewed Tomatoes


  • 1/4 cup butter or margarine
  • 2 to 3 tablespoons granulated sugar
  • 4 large ripe tomatoes, peeled and quartered
  • 14 cup diced green bell pepper 1/2 to 2 teaspoons salt
  • Pepper, to taste
  • Soft bread crumbs (optional)


  1. Combine butter and sugar in a large heavy skillet; cook over medium heat until melted and golden.
  2. Add tomatoes, bell pepper and salt, stirring well; cover, reduce heat, and cook 20 minutes or until tender, stirring occasionally.
  3. Add pepper to taste.
  4. Thicken with soft breadcrumbs, if desired.

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