To Stew Tomatos
Ingredients
Directions
Take off the skin.
Put them in a pan with salt, pepper, and a large piece of butter.
Stew them until sufficiently dry.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Tomatoes (in the method)
- Release their juice as they stew, which then evaporates, leaving a thick, concentrated texture.
- Butter
- Adds fat for richness and a smooth, rounded flavor to the stewed tomatoes.
The step that matters
Stew until sufficiently dry. Tomatoes hold a lot of water. Stewing drives that water off so the mixture thickens and the flavor concentrates. Stopping too early leaves it watery, while cooking too long can scorch it on the bottom of the pan.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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