This easy stove-top tomato stew only needs 15 minutes to finish, it tastes better than those required hours of cooking time and tons of work. The best part is, once it is done, you can make other dishes with it. I often make a tomato fried eggs with half of the stew, then save the other half to eat with pork chops the next day. Cook it once, eat it twice. I love it. You can cook the tomato stew with eggs, tofu, shrimp, meatballs, or beans.
One Delicious Tomato Stew, Three Fabulous Dishes
Ingredients and Instructions
1 bag (7) Roma tomatoes, about 2 lb, cut into quarters
1 green Anaheim chili pepper, 1 small onion, 2 cloves garlic, chopped
3 green onions, chopped, add to tomato stew last
3 tablespoons tomato ketchup, 3 tablespoons regular brown sugar
1 teaspoon cornstarch, mix with 2 tablespoons water
Tomato Fried Eggs: 5 large eggs
Tomato Fried Tofu: 1 box (14 oz) firm tofu
Tomato Pork Chops: 4 pork chops
For the Tomato Stew: In a hot pan on medium high heat, add 1 1/2 tablespoons olive oil. Wait until oil is hot, add onion, garlic and green chili pepper, a pinch of salt and black pepper, saute until fragrant and translucent. Add tomatoes, pinch of salt and black pepper, ketchup and brown sugar, mix together and cook until the flavors combined. Stir and add the cornstarch mixture, mix with tomatoes. Continue to cook a few minutes until sauce become soft and thicken a little. Add green onions, stir and it is ready. No need to add other seasonings. Serve as a side dish or cook with other food. (You can cover the pan and cook 1 to 2 minutes for a thicker stew.)
For the Tomato Fried Eggs: Beat 5 eggs with pinch of salt, pan fried or scrambled, break into bite size pieces. Add scrambled eggs to half of the cooked tomato stew, mix and cook until flavors combined, 1 to 2 minutes.
For the Tomato Fried Tofu: Rinse, drain and cut tofu into small cubes, pan fried until golden brown on all sides, add salt and black pepper. Add browned tofu to half of the cooked tomato stew, cook until flavors combined and heat through, 2 to 3 minutes.
For the Tomato Pork Chops: Add salt and black pepper to 4 pork chops, pan fried to golden brown on both sides, served with half of the cooked tomato stew.
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