Stewed Tomatoes

A simple, not too exciting recipe, but was definitely yum! We had some leftover diced tomatoes from the chili last night so I wanted to go ahead and put them to good use.

Recipe:

4 tablespoons (1/2 stick) butter

1 medium yellow onion, finely chopped

2 cloves garlic, finely chopped

4 cups peeled and chopped tomatoes, or 28 oz diced tomatoes

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons sugar

3 tablespoons chopped fresh parsley

In a medium skillet, melt the butter over medium heat. Add the onion and cook until softened, about 10 minutes. Stir in the garlic and cook for 1 minute. Stir in the tomatoes, salt and pepper. Simmer, covered, over medium-low heat for 30 minutes.

Stir in the sugar and simmer, uncovered until the liquid reduces by about half. Stir in parsley just before serving.

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