Smothered Fresh Tomatoes
Ingredients
- 10 to 12 fresh tomatoes cut in pieces
- 1 small yellow onion
- 1 tsp sugar
- 1 tsp salt (or more)
- 1/4 tsp red pepper/cayenne
- 1/2 tsp black pepper
- 2 to 3 tablespoons oil
Step-by-Step Instructions
- In a 5 quart heavy bottom pot add 2 to 3 tablespoons of oil and heat over medium heat. Add the sliced onion and sauté until wilted, about 5 minutes. Add the chopped tomatoes (Mom rarely peeled or skinned the tomatoes).
- Add the sugar, salt, red pepper, and black pepper. Simmer over medium heat, stirring often to prevent sticking.
- Cook for 40-45 minutes until the liquid is reduced and the tomatoes mixture is slightly thickened, with a rich, concentrated flavor.
Common Problems and Solutions
Q: Why are my smothered tomatoes watery?
A: Fresh tomatoes release a lot of liquid. Make sure to cook them long enough (40-45 minutes) over medium heat, stirring often, until the liquid reduces and concentrates. Don't rush this step.
Q: Do I need to peel the tomatoes first?
A: No, and Mom rarely did! The skins soften during cooking and add texture. If you prefer them peeled, blanch tomatoes in boiling water for 30 seconds, then plunge in ice water—the skins will slip right off.
Tips and Techniques
Use ripe, in-season tomatoes for the best flavor. The sugar helps balance the acidity of the tomatoes—adjust to taste depending on how sweet or acidic your tomatoes are.
Ingredient Substitutions
- fresh tomatoes: canned whole tomatoes, drained and chopped
- yellow onion: white or red onion
Equipment Needed
- 5-quart heavy bottom pot or Dutch oven
- Wooden spoon for stirring
Historical Context
Smothered vegetables are a Louisiana tradition born from making the most of garden-fresh produce. This technique concentrates flavors and creates rich, tender side dishes that complement hearty main courses.
