Stewed Tomatoes w/Pumpernickel

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* Exported from MasterCook II *

 

Stewed Tomatoes w/ Cubed Pumpernickel

 

Recipe By : Time-Life's Fresh Ways w/Vegetables

Serving Size : 6 Preparation Time :0:20

Categories : Casseroles Lowfat

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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6 tomatoes, peeled, seeded -- coarsely chopped

1 tablespoon extra virgin olive oil

1 onion -- finely chopped

2 celery stalks -- finely chopped

2 cloves garlic -- finely chopped

2 tablespoons chopped fresh basil OR 2 tsp

dried basil plus 1 1/2 tsp chopped parsley

1/4 teaspoon salt

freshly ground black pepper

2 tablespoons dark brown sugar

1 cup 3/4 " pumpernickel cubes

 

Preheat the oven to 350. In a large, heavy-bottomed skillet, heat the

oil over medium-low heat. Add the onion, celery, garlic, 1 1/2 Tbsp

basil (or 2 tsp dried), salt and pepper. Stirring occasionally, cook

the mixture until the celery is limp - about 4 minutes. Stir in the

tomatoes and cook them, stirring occasionally, until they have

softened - about 5 minutes. Add the brown sugar and the bread cubes

and combine. Place the mixture in a shallow baking dish and bake

until the top is nicely dry - 35 to 40 minutes. Serve garnished with

the remaining fresh basil, if you are using it, or sprinkle the dish

with the chopped parsley.

 

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