Stewed Tomatoes Over Mac and Cheese
One batch Mac and Cheese
When making the Mac and Cheese recipe, cook the butter until browned, then add the flour. Also add 1 1/2 tsp. Smoked Paprika.
3 pounds Roma tomatoes, diced
1 stick butter
Kosher salt to taste
Fresh cracked black pepper to taste
1 T. sugar
2 tsp. Herbes de Provence
In a large skillet melt butter and add tomatoes and sugar. Cover and cook over medium heat for about 10 minutes or until tomatoes are soft. Add spices, and salt and pepper to taste. Simmer uncovered over low heat until the tomatoes thicken, about 20 minutes. Place hot Mac and Cheese on a large platter and top with Stewed Tomatoes. Serves 10-12.
Eggs in Stewed Tomatoes
Make Stewed Tomatoes as stated above. Make 6 wells in the tomatoes using that back of a large spoon. Crack one egg in each of the 6 wells. Cover and let simmer over low until you get the eggs to your preferred doneness. Using a large flat spatula, lift each egg with surrounding tomatoes into shallow bowls. Sprinkle with shaved Parmesan cheese and fresh chopped herbes of choice, like basil or parsley. Serve with toasted Artisan Bread, olives, and sausage on the side. Serves 6.
Stewed Tomatoes is also wonderful over fish.