Tomatengemüse / Stewed Tomatoes

2 tablespoons margarine
1 tablespoon chopped onion
1 tablespoon chopped celery
1 tablespoon chopped fresh parsley
¼ cup bread cubes
2 cups home-canned or commercially canned tomatoes
1 teaspoon sugar
Salt and pepper

Melt margarine. Sauté onions, celery, and parsley until tender. Add bread cubes and fry until golden, turning frequently. Add additional margarine if you think it is necessary. Stir in tomatoes, sugar, dash salt and pepper. Simmer until tomatoes have cooked through.

Serves four.

Carrie Shoup and Wilma Rettig, South Amana

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This recipe comes from the cookbook Seasons of Plenty: Amana Communal Cooking and is posted with the permission of author Emilie Hoppe. Learn more about the book and how to purchase it.