old fashioned cooked canned tomato recipes with bread and sugar added?

Question

My mother used to cook canned tomatoes on the stove and add bread and sugar to taste. Is this a specific recipe or just a cook to taste recipe.

Answer 1

I still make this just like my mother and grandmother did. First we cut up some onion and cook it in a little butter until transparent. Then you add your canned tomatoes (whole or sliced) are best. Sprinkle a few teaspoons of sugar (depending on how sweet you like them) over the tomatoes. Cook until them begin to soften a little, stirring occasionally. When they seem to be the degree of softness you like, tear up some white bread into small pieces and put in the pan. Stir around until they absorb some of the juice. Serve and enjoy!!

Answer 2

Stewed Tomatoes With Bread

Answer 3

Tomato Pudding

INGREDIENTS:
2 cans (28 ounces each) crushed tomatoes with juice
1 cup brown sugar, packed
1 can (6 ounces) tomato paste
2 teaspoons dry mustard
1 teaspoon salt
pinch baking soda
3 cups toasted white bread cubes
1/2 cup butter, melted
fresh parsley sprigs, optional

PREPARATION:
Grease a 3-quart baking dish. In a bowl, combine tomatoes, sugar, paste, mustard, soda, and salt. Place bread cubes in the baking dish; drizzle with melted butter. Pour tomato mixture over bread. Refrigerate up to 4 hours, if desired.

Bake at 375° for 35 to 40 minutes, or until hot and bubbly. Garnish with fresh parsley sprigs, if desired.

Serves 8 to 10.

Answer 4

They are called stewed tomato's you can buy them in cans or if you prefer to use canned tomato's instead then I am sure thats fine too. Just cook them and reduce the liquid and add sugar to taste. Toast bread and cut into cubes and throw in at the end. This old fashoned dish is so good. Hope this helps. I have a link below that tells more aboutu them.

Answer 5

My Grandma made the same recipe and I think it was a cook to taste dish--she poured it over bread and we thought it was the greatest thing. I found several recipes by Googling and this one seems to be the closest:

Ingredients:
2 tblsp. flour
2 tblsp. oil or bacon grease
1 (8 oz.) can tomato sauce (Grandma used stewed tomatoes but mashed them up--you could probably use the blender)
3 tblsp. flour dissolved in a half cup of very hot water
1/2 cup milk
salt and pepper

Directions:
Pre-measure all ingredients and have at hand next to stove top. Heat the oil or bacon grease in a heavy skillet over medium heat. Thoroughly stir in the 2 tblsp. flour until all the bits of flour have been mixed into the oil. Continue to cook, stirring constantly, until the flour and oil form a thick fluffy paste, and stir constantly for about ten minutes (longer if you have more patience than I do - 20 minutes makes a great roux). Be very careful not to burn it. If it smells scorched, start over! Very slowly pour the tomato sauce into the skillet, while still stirring. Simmer for a few minutes until this mixture begins to thicken and boil (keep it at a slow boil). Once it begins to boil, very slowly pour in the hot water/flour mixture, stirring constantly. Again let the mixture begin to thicken and boil. When it starts to boil, pour in the milk or buttermilk, stir thoroughly, season with salt and pepper, and let simmer for about five minutes, stirring almost constantly. If at any point the gravy gets too thick, thin out by adding a little hot water. Or, if you want it thicker, add a little more hot water/flour mixture.

Answer 6

The best beans I ever had were done in my six gallon cast iron kettle on a wood-fired iron stove. I had two dozen cases of canning jars, caps and lids in one-gallon capacity...and we used 'em all. Except for the last batch of beans, which the crew enjoyed, all those beans were then stored and used over the next two months in the cathedral's soup kitchen for the indigent. I was especially pleased that among those who benefited were several homeless veterans. To your ingredients I'd add dry mustard, salt and pepper - I'm sure you can determine the appropriate amounts of these per batch of beans you cook up. Use less salt if you're using salt pork in your beans or it might turn out to taste too salty. Wish I could come over and bring that big kettle, but unfortunately, the big ol' wood stove was destroyed in a house fire - ironic, huh? Hey, even if we had to do it over a campfire, we could whip up some terrific chow! Need some fresh hot cornbread to to go with, don't ya think? Oh - as for cooking time: as long as the beans were soaked overnight in salted water - I poured boiling salted water over the beans and covered 'em immediately - all you gotta do next morning is pour off that water and re-cover the beans with cold water, toss in the pork and set 'er on the fire. Once the water boils, cover the kettle or whatever you're cooking them in and let 'em cook for an hour and a half. Then stir in the other ingredients, let it all cook for another ninety minutes, and it will be ready to serve.

Answer 7

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