Stewed Tomatoes

Description
Contributed by World Recipes Y-Group

This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.

Ingredients

 * ¼ to ½ sweet type onion, peeled, chopped
 * 1 or 2 Tablespoons scraped and chopped celery (optional)
 * 1 or 2 Tablespoons butter
 * 1 - 14½ oz can diced tomatoes
 * ⅓ cup tomato juice or water
 * ¼ cup sugar, or dark brown sugar, or Splenda (to taste)
 * 2 Tablespoons corn starch
 * ½ teaspoon dried basil, crushed (optional)
 * ½ teaspoon salt (to taste, if needed)

Directions

 * 1) Prepare onion and celery (see note below).
 * 2) Melt butter in a medium saucepan.
 * 3) Sauté onion and celery over medium heat until onion is somewhat translucent. Do NOT brown.
 * 4) Place tomatoes in a small boiler.
 * 5) Add onion and celery mixture. Add sugar or Splenda.
 * 6) Bring tomatoes to a boil and cook over medium-low heat 5 to 7 minutes.
 * 7) Place cornstarch in a cup. Stir water or tomato juice in cup, dissolving any lumps.
 * 8) When tomatoes have cooked, add cornstarch mixture to them and quickly stir it in well, cooking until you have a glossy sauce and it has thickened.
 * 9) Add basil, stirring in well. Adjust seasoning and add salt if needed.