Southern Style Stewed Tomatoes
Southern stewed tomatoes over a bed of white rice with a few teaspoons of that good old fashion tomato mixture smothered over the top. The only thing your gonna need is some fresh tomatoes, black pepper, bacon grease(optional), bacon fat, and white onion just to name a few things. In addition, you should definitely want to this is my buttermilk biscuits!
Ingredients
- 6-8 roma tomatoes diced and peeled(Peeling is your preference)
- 1 cup chicken stock
- 1/2 Bell Pepper Chopped
- 1 tablespoon Fresh parsley chopped(Optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- 1 Teaspoon White Sugar
- 2 tablespoons vegetable oil
Instructions
- In a large skillet or Dutch oven, heat the vegetable oil over medium heat. Add the diced and peeled tomatoes(skin on is your preference) to the skillet and cook for about 5 minutes, or until they start to soften.2 tablespoons vegetable oil, 6-8 roma tomatoes
- Pour in the chicken stock and stir well to combine. Bring the mixture to a simmer on the stove top. Add the salt, sugar, black pepper, paprika, bell peppers, and dried thyme to the skillet. Stir to distribute the seasonings evenly.1 cup chicken stock, 1/2 Bell Pepper, 1 tablespoon Fresh parsley, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika, ½ teaspoon dried thyme, 1 Teaspoon White Sugar
- Reduce the heat to low and cover the skillet. Let the tomatoes simmer for about 10- 15 minutes, stirring occasionally. It's done when the tomatoes have softened, and the mixture has thickened slightly.