Stewed Tomatoes with Rosemary

By TPMay

After stewing, the tomatoes may be cooled and frozen in plastic containers or put up in jars for a wintertime treat.

Ingredients

• 4 to 5 large, very ripe tomatoes (about 3 pounds)
• 1 sprig fresh rosemary
• Salt and freshly milled pepper
• Instructions

Preparation

Step 1

Blanch, peel, and seed the tomatoes, reserving the juice. Chop the tomatoes. Place the tomatoes and their juice in a heavy non aluminum saucepan. Crush the rosemary by bruising it between your hands. dd the rosemary and salt and pepper to taste.
Simmer over moderate heat, stirring from time to time, until the liquid reduces and tomatoes are cooked through.
Serve hot.