{"id":7057,"slug":"stewed-tomatoes-2","title":"STEWED TOMATOES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Tomatoes","Salt, one generous teaspoon to each quart of tomatoes","Sugar, one generous teaspoon to each quart of tomatoes","Butter, one tablespoon to each quart of tomatoes","Onion, a slice (optional)"],"ingredients_norm":["tomato","salt generous teaspoon to each quart of tomato","sugar generous teaspoon to each quart of tomato","butter tablespoon to each quart of tomato","onion slice"],"steps":["Pour boiling water over the tomatoes; remove the skins; cut into small pieces and place in a saucepan over the fire.","Boil gently for twenty or thirty minutes.","Season, allowing for each quart of tomatoes one generous teaspoon each of salt and sugar and one tablespoon of butter.","If in addition to this seasoning a slice of onion has been cooked with the tomatoes from the beginning, the flavor will be greatly improved."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w36:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"16c1e450370c4c5075c6c0b06ece7b69897800f6c06201c223b406a72583505f","created_at":"2026-08-02T16:57:06Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/stewed-tomatoes-2"}