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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Adapted from 5 Star Tastes of the South cookbook. I have not tried this yet. Not exactly a dieter's dish, but this sounds good for a holiday table. (Tip: to easily skin tomatoes, drop them into boiling water for 30 seconds until the skins just start to blister, remove and peel, then core.) Ingredients:
6 large fresh tomatoes, skinned and cored |
1/2 teaspoon salt |
1/3 teaspoon black pepper |
2 tablespoons butter, cut into small pieces |
2 stalks celery, diced |
1/2-3/4 cup green bell pepper, diced |
1/2-3/4 cup onion, diced |
3/4-1 cup brown sugar (or to taste) |
2 tablespoons all-purpose flour |
1 teaspoon salt |
1 tablespoon lemon juice |
water, as needed |
Directions:
1. Arrange tomatoes in a baking dish.
2. Season with salt and pepper, then dot with butter.
3. Bake at 375 F for 20 minutes.
4. Mix diced veggies with brown sugar and cook over low heat in a medium pan, stirring, for about 10 minutes.
5. Make a paste of flour, 1 tsp salt, lemon juice, and a small amount of water (enough to make a paste).
6. Stir into the veggie mixture and cook until thick and smooth.
7. Pour over baked tomatoes.
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