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Stewed Tomatoes With Butter Toasted Croutons
Stewed Tomatoes With Butter Toasted Croutons
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Comforting stewed tomatoes with basil and buttery croutons - a perfect side dish.
Ingredients:
  • Tomatoes:
  • 2 pounds fresh, ripe tomatoes, peeled, cored, and roughly chopped (about 3 cups), or 1 (28-ounce) can whole peeled tomatoes
  • 4 teaspoons sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 6 basil leaves, chopped
  • Croutons
  • 2 or 3 slices crusty French or Italian bread, cut into 3/4-inch cubes
  • 1 tablespoon unsalted butter
  • Garlic salt
Instructions:
  • Enhance the tomato flavor: Combine peeled, chopped tomatoes, butter, sugar, salt, and pepper in a small saucepan. Bring to a simmer over medium-high heat, then reduce to medium-low and cook for 20-30 minutes until tomatoes are soft. Stir in basil and adjust seasoning if desired.
  • Prepare the croutons concurrently with the simmering tomatoes: In a small frying pan over medium heat, melt 1 tablespoon of butter. Add the bread cubes in a single layer. Cook gently until the bread dries out and turns slightly toasted, flipping occasionally to toast all sides evenly, about 10 minutes. Once the croutons are crunchy and lightly toasted, sprinkle with garlic salt, then remove from heat.
  • Serve the stewed tomatoes with a sprinkle of croutons on each serving, and offer the remaining croutons in a bowl for additional topping.

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