Tomato Stew

3/4 c Smoked Bacon, diced
1 Purple Onion, chopped
4 c Vine-Ripened Tomatoes, Chopped or
4 c Stewed Tomatoes
Salt
Ground Pepper
1/2 ts Tabasco Sauce
5 Biscuits, broken into pieces or 4 sl Bread, broken into pieces
1 ts Sugar

Heat a heavy-bottomed pot or Dutch oven, add the bacon and onion. Cook over medium-low heat, stirring often, until onions are soft and bacon is lightly browned. Add the tomatoes, salt, pepper and Tabasco sauce. Cook 10 minutes, stirring often. Add the broken biscuits, and cook 2 or three minutes more. Taste, and if too acid, add sugar to balance flavors. Serve hot.

Tomato Stew printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.