Stewed Tomatoes Or Tomatoes Creole

Ingredients

• 4 tablespoons butter
• 1 large onion, chopped
• 1 large red or green bell pepper, chopped
• 2 celery ribs, chopped
• 2 pounds fresh tomatoes, peeled if desired, and sliced, halved, or coarsely chopped, or one 28-ounce can whole tomatoes
• (4 garlic cloves, minced)
• 2 teaspoons brown sugar
• ¾ teaspoon salt
• (¾ teaspoon curry powder)
• ¼ teaspoon sweet paprika
• (¼ cup heavy cream)
• (¼ cup dry bread crumbs)
• Hide ingredients for Toast, cooked white rice, Creamy Grits, or Buttermilk Biscuits 1 Toast, cooked white rice, Creamy Grits, or Buttermilk Biscuits (opens in new tab) Toast, cooked white rice, Creamy Grits, or Buttermilk Biscuits
  • 3¾ cups water
  • 1½ cups milk, cream, or half-and half
  • 3 tablespoons butter
  • ½ teaspoon salt
  • ¾ cup old-fashioned or stone-ground grits
  • 3 cups water
  • 1 cup milk, cream, or half-and-half
  • ¾ cup stone-ground grits
  • 3 tablespoons butter, cut into small cubes
  • ½ teaspoon salt

  Sub-recipe steps

  1. Bring to a boil in a heavy-bottomed saucepan: 3¾ cups water; 1½ cups milk, cream, or half-and half; 3 tablespoons butter; ½ teaspoon salt
  2. In a thin, steady stream whisk in: ¾ cup old-fashioned or stone-ground grits
  3. Return to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the grits have visibly thickened, about 20 minutes. Reduce the heat to low. Cook, stirring occasionally, until the grits are soft but not runny, about 40 minutes more.
  4. SLOW COOKER
  5. Bring just to a boil in a medium saucepan: 3 cups water; 1 cup milk, cream, or half-and-half
  6. Pour into a slow cooker set on low. Whisk in: ¾ cup stone-ground grits
  7. Stir in: 3 tablespoons butter, cut into small cubes; ½ teaspoon salt
  8. Cover and cook, stirring every hour, until very creamy and tender, about 6 hours.
• (Cooked bacon)