Stewed Tomatoes with Oregano's picture

Sep. 22, 2011


Tomatoes 1 Quart (2 No. 303 Cans)
Oregano leaves 1/2 Teaspoon
Basil leaves 1/4 Teaspoon
Instant onions 2 Tablespoon , chopped
Salt 1 Teaspoon
Black pepper 1 Dash
Sugar 1 Tablespoon
Butter 1 Tablespoon
Arrowroot 1 Tablespoon
Cold water 1 Tablespoon
Bread slice 1



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.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 130Calories from Fat 33

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 538 mg22.42%

Total Carbohydrates 23 g7.7%

Dietary Fiber 3 g12%

Sugars 12 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet