TOMATOES, STEWED
Take half a dozen good-sized tomatoes, and chop up very finely one onion about the same size as the tomatoes. Moisten the bottom of a stew-pan with a little butter, and sprinkle the chopped onion over the tomatoes. Add a dessertspoonful of water; place the lid on the stewpan, which ought to fit tightly. It is best to put a weight on the lid of the stew-pan, such as a flatiron. Place the stew-pan on the fire, and let them steam till they are tender. They are cooked this way in Spain and Portugal, and very often chopped garlic is used instead of onion.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
