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.