Loosen the skins by pouring scalding water upon them; peel and cut them
up, extracting the cores or hard parts of the stem end, and removing
all unripe portions. Stew in a saucepan (tin or porcelain) half an
hour, when add salt and pepper to taste, a teaspoonful of white sugar,
and a tablespoonful of butter. Stew gently fifteen minutes longer, and
serve.
Some cooks thicken the tomatoes with a little grated bread. A minced
onion—a small one—improves the flavor. Another pleasant variety is to
put a quarter as much green corn as you have tomatoes into the saucepan
when it is first set on the fire, and stew gently.