Shockingly Sweet Stewed Tomatoes
Hap Townes was the proprietor of a small, blue-collar cafeteria that was a fixture in Nashville, Tennessee, for decades. It was a defining restaurant in Roadfood's earliest days—our first taste of meat-and-3 at its finest. Hap's stewed tomatoes—his version of a favorite side dish throughout much of the South—are a great example of the extended-time cookery that transforms vegetables from something bland and virtuous into delectable mischief. These are great on the side of country ham.
- Prep Time: 5 minutes
- Yield: 6 Servings
- 1 28-ounce can whole tomatoes, including juice
- 8 slices white bread, well toasted
- 8 tbsp butter
- 1 cup sugar
- Place tomatoes and juice in a large saucepan. Tear the toast into about four pieces per slice and add it to the tomatoes. Add butter and sugar. Simmer, uncovered, twenty minutes, stirring occasionally. Serve warm. Serves 6-8.