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.


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