Shockingly Sweet Stewed Tomatoes

BWFolsom / iStock / Thinkstock
What a surprise it was to taste tomatoes this sugary, a vivid reminder that they are in fact berries, not vegetables. Drenched with butter, starched up with bread, these are the sweetest, swooniest 'maters you will ever taste. Although it might be possible to make a similar stew with fresh tomatoes, Hap Townes's version depends on the fall-apart pulpiness of the canned variety.

  • 1 28-ounce can whole tomatoes, including juice
  • 8 slices white bread, well toasted
  • 8 tablespoons butter
  • 1 cup sugar

1. Place tomatoes in a large saucepan.

2. Tear toast into about 4 pieces per slice; add to tomatoes.

3. Add butter and sugar.

4. Simmer, uncovered, 20 minutes, stirring occasionally. Serve warm.

Adapted from Real American Food by Jane and Michael Stern (Alfred Knopf, 1986). Copyright 1986 by Jane and Michael Stern

Prep time: 
Cook time: 
Total time: 
Serves 6-8

Top Recipes

Buckwheat not dead: Healthy grain can make earthy dessert

People have a tendency to assume that just because something is good for you, it has to taste bad. But every now and then a blast from the past can bring a bland dish full circle. For Southern cook Sean Brock, the secret to getting a rich, earthy taste in savory and sweet dishes is buckwheat, the often-neglected ingredient that's become popular with cool cooks.