During the winter months I recommend using canned tomatoes, but in the summer, don’t miss the chance to use vine-ripened fresh tomatoes.
Recipe information
Yield
serves 6
Ingredients
5 large fresh tomatoes, or 4 cups canned diced tomatoes
4 tablespoons bacon drippings or butter
1 cup diced onions
2 cloves garlic, minced
1 teaspoon The Lady’s House Seasoning
3 tablespoons sugar
2 tablespoons chopped fresh parsley
1 tablespoon cornstarch
3 tablespoons milk
1/4 cup grated Parmesan (optional)
Preparation
If using fresh tomatoes, peel and dice them. Heat the drippings in a skillet and saute the onions and garlic, stirring to prevent the garlic from burning. Add the House Seasoning and tomatoes, cover the pan, and cook over medium-low heat for 35 minutes. Add the sugar and parsley. Mix the cornstarch and milk until smooth. Bring the tomatoes to a boil and pour in the cornstarch mixture, stirring constantly. Add the Parmesan, if using, and stir well. The stewed tomatoes are wonderful served over rice.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
