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Stewed Tomatoes with Oregano Recipe
|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|
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
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.