Preheat oven to 350 degrees F (175 degrees C).
Cut the onion into thick slices and arrange them on the bottom of a casserole dish. Lay the pork chops over the onions. Season the chops with salt and pepper to taste.
Cover the chops with the mushrooms and pour the stewed tomatoes over all.
Bake, covered, at 350 degrees F (175 degrees C) for 1 hour. Remove cover and bake for 30 more minutes.
he chicken dry with paper towels and season with salt and pepper
Saute onion with garlic and basil, in the oil.
Add stewed tomatoes, with juice, green beans and pepper.
Cook on medium heat until thoroughly heated.
Serve immediately.
Serves 4 to 6.
Fill a large pot with lightly salted water and bring
o a plate.
Continue with remaining steak/s and remove
Peel the tomatoes by soaking them in boiling water for one minute. Gently pull away the skin.
Place tomatoes in a large pot and add the remaining ingredients.
Cover and boil gently for 15 minutes, until tomatoes are tender.
Serve with croutons.
I like my stewed tomatoes with toast and butter.
Whenever I am sick, this is the dish I crave! The above recipe is from the book out of print cookbook \"cajun country cookin\" by John and Glenna Uhler Enjoy!
Cut chicken breast halves in half again.
Mix flour, salt and pepper together in a plastic bag.
Add chicken pieces and shake to coat.
In an electric frying pan or dutch oven, cook chicken in butter. Brown on both sides, adding more butter if needed.
Add stewed tomatoes, oregano and basil.
Lower heat, cover and cook for about 1 hour.
Place stewed tomatoes in casserole-type dish.
Sprinkle with 2 teaspoons sugar; mix together.
Bake in 350\u00b0 oven for 20 minutes. Remove and place bread, torn into 1-inch pieces, on top.
Sprinkle with remaining 2 teaspoons sugar and dot with butter.
Bake an additional 10 minutes.
he bottom of the pot with a wooden spoon.
Add
ix together drained black beans, stewed tomatoes and 1 handful of chopped
Fry the bacon.
In the bacon drippings, fry the pieces of loaf bread.
Add stewed tomatoes.
Pour into casserole dish.
Crumble bacon on top.
Bake at 350\u00b0 for 25 to 30 minutes.
Good to serve with vegetables.
eat.
Add the corn, stewed tomatoes with the juice, olives, and cooked
Preheat oven to 350\u00b0F.
Spray an oven proof casserole with cooking spray and set aside.
Put the tomatoes with their juices into the casserole and cut up into chunks.
Add the sugar and stir.
Cut the butter into chunks and add to tomato mixture.
Stir in the stale bread cubes-enough to make a thick mixture.
Bake uncovered for 30-35 minutes, or until the top is lightly browned and the mixture is very thick.
Cover with foil if it appears to be browning too quickly towards the end.
9x13-inch baking dish with olive oil.
Bring water
Cut sausage into rounds however thick or thin you like.
Put Sausage into a baking dish.
Open stewed tomatoes and poor ontop of sausage.
Cover with foil and bake in the oven @ 350 for about an hour.
However many links of sausage you use, thats how many cans of tomatoes. So if you have 2 links of sausage, you use 2 cans of stewed tomatoes. Its really easy, and tastes great. My kids love it.
Heat oil in a 6 qt heavy pot over med heat until it shimmers.
Cook garlic with red pepper flakes, stirring until pale golden, about 1 minute.
Add onion, celery, carrots and 1/2 tsp salt.
Cook stirring occasionally until veggies are tender, about 6 minutes.
Add tomatoes (with their juice), water, wine and squid.
Simmer uncovered 10 minutes.
Stir in chard and briskly simmer, covered, until squid are tender, about 1 hour.
Adjust seasonings.
Serve with Crusty Italian bread.
/4 cup of milk with the cornstarch and stir until
killet.
Season the chicken with salt and pepper, then brown
In an 11 inch x 15 inch baking dish, put tomatoes, with juice.
Sprinkle sugar over and gently stir in.
Crush saltines over tomatoes, just a good handful will suffice.
Now add saltine squares on top side by side until tomatoes are covered. Bake at 350\u00b0 until mixture bubbles.
So easy and so good.
Heat the anchovy oil in a saucepan over medium heat, stir in garlic, onions, and green pepper; cook for a few minutes until the onion softens and turns translucent. Pour in the wine, and simmer until reduced by half. Meanwhile, place the grape tomatoes, stewed tomatoes, and anchovies into the bowl of a blender; puree until smooth.
Season with salt, pepper, basil, parsley, oregano, and bay leaf. Bring to a simmer over medium-high heat, then reduce heat to medium-low and simmer for 1 hour. Season to taste with salt and pepper before serving.