GREEN BEANS STEWED TOMATOES RECIPES

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STEWED TOMATOES (GOBBLEDYGOOK) RECIPE | ALLREC…



Stewed Tomatoes (Gobbledygook) Recipe | Allrec… image

This is what we called 'Gobbledygook' when we were kids. It's actually a Southern version of very sweet, stewed tomatoes. It isn't the most attractive dish in the world, but it's delicious. Don't try making this with fresh tomatoes. It won't work. And you really do need that much sugar in there.

Provided by Clotho98

Categories     Tomato Side Dishes

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 6

1 (28 ounce) can whole peeled tomatoes, with liquid
3 slices stale bread, torn into pieces
⅔ cup white sugar
¼ cup butter, melted
1 pinch salt
1 teaspoon black pepper

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
  • Stir the tomatoes, bread, sugar, butter, salt, and pepper in a bowl; pour into the prepared dish.
  • Bake until hot and the tomatoes are tender, about 45 minutes.

Nutrition Facts : Calories 210.2 calories, CarbohydrateContent 34 g, CholesterolContent 20.3 mg, FatContent 8.3 g, FiberContent 1.7 g, ProteinContent 2.1 g, SaturatedFatContent 5 g, SodiumContent 326.6 mg, SugarContent 25.9 g

STEWED LENTILS AND TOMATOES RECIPE | INA GARTEN | FOOD NET…



Stewed Lentils and Tomatoes Recipe | Ina Garten | Food Net… image

Provided by Ina Garten

Categories     side-dish

Total Time 1 hours 15 minutes

Cook Time 20 minutes

Yield 6 to 8 servings

Number Of Ingredients 13

2 teaspoons good olive oil
2 cups large-diced yellow onions (2 onions) 
2 cups large-diced carrots (3 to 4 carrots) 
1 cup chopped fennel 
1 tablespoon minced garlic (3 cloves) 
1 cup French green lentils (7 ounces) 
1 (28-ounce) can crushed tomatoes, preferably San Marzano 
2 cups chicken stock, preferably homemade 
2 teaspoons mild curry powder 
2 teaspoons chopped fresh thyme leaves 
2 teaspoons kosher salt 
1/4 teaspoon freshly ground black pepper 
1 tablespoon good red wine vinegar 

Steps:

  • Heat the oil in a large saucepan. Add the onions, carrots and fennel and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.
  • Meanwhile, rinse and pick over the lentils to make sure there are no stones in the package.
  • Add the tomatoes, lentils, chicken stock, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.

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