Stewed Tomatoes with Oregano
|Tomatoes||1 Quart (2 No. 303 Cans)|
|Oregano leaves||1⁄2 Teaspoon|
|Basil leaves||1⁄4 Teaspoon|
|Instant onions||2 Tablespoon, chopped|
|Black pepper||1 Dash|
|Cold water||1 Tablespoon|
1 Cut whole tomatoes into pieces.
2 In a pan, add the tomato pieces along with oregano leaves, basil leaves, onions, salt, pepper and sugar.
3 Bring to a boil, lower the heat and simmer, uncovered,for 15 minutes.
4 Stir in butter.
5 In a bowl, mix together arrowroot and cold water and blend into tomatoes.
6 Continue cooking until thick.
7 If you want a thicker consistency, remove crust from the bread, cut bread into small cubes and add to tomatoes just before serving.
8 Great to be to served with any starchy food, such as potatoes au gratin, macaroni and cheese, rice or noodles, as well as many fish dishes.
Calories 130 Calories from Fat 33
% Daily Value*
Total Fat 4 g5.9%
Saturated Fat 2.1 g10.3%
Trans Fat 0 g
Cholesterol 8.1 mg2.7%
Sodium 538.7 mg22.4%
Total Carbohydrates 23 g7.6%
Dietary Fiber 3.5 g14.1%
Sugars 12.7 g
Protein 4 g7.2%
Vitamin A 41.8% Vitamin C 52.2%
Calcium 5.8% Iron 6.3%
*Based on a 2000 Calorie diet