Stewed Celery And Tomatoes
|Chopped onion||1⁄2 Cup (8 tbs)|
|Grated carrot||2 Tablespoon|
|Tomatoes||3 , peeled and cut into pieces|
|Salt||1 1⁄4 Teaspoon|
|Thyme||1⁄4 Teaspoon, crushed|
|Vegetable bouillon cube||1|
|Minced parsley||2 Tablespoon|
Cut celery on the diagonal into 1-inch pieces.
Cook onion and carrot in hot butter in a large saucepan until vegetables are softened, about 2 minutes.
Add celery, tomatoes, a mixture of salt, pepper, sugar, and thyme, the bouillon cube, and parsley.
Bring to boiling; simmer about 1 hour, or until sauce is reduced.