Old-Fashioned Stewed Tomatoes

Chesapeake Baybe

"First introduced to these mildly sweet, tangy tomatoes at a popular crab house on Maryland's Eastern Shore, I now make an annual batch with late summer's abundant tomatoes and serve them as a side to my favorite fish dishes. Healthy and delicious."
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Original recipe yields 7 servings

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  1. If using fresh tomatoes, pour boiling water over them, let them remain for a few minutes; then remove from the water and peel off the skins
  2. Quarter the peeled tomatoes, and remove hard cores
  3. Heat oil or butter in medium saucepan over medium heat
  4. Add onion and sugar and cook until onions are semi-translucent
  5. Add tomatoes cloves, salt and pepper and simmer about 15 minutes
  6. Stir in bread pieces and simmer over low heat until desired consistency -- at least 20 minutes.


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