2 (#2 1/2) cans tomatoes
2 to 4 tbsp. brown sugar
2 to 4 tbsp. butter
1/4 to 1/2 tsp. salt
Pepper to taste

The longer these tomatoes cook, the better they taste. Pour tomatoes into large stew pan; bring to a boil. Turn heat low and cook uncovered 3 to 6 hours, stirring occasionally to prevent burning. When tomatoes have cooked down so that no juice runs from a serving on a plate, they are done. Season to taste. Finely chopped onion or green pepper may be added 1/2 hour before tomatoes are done if desired. Do NOT add sugar until tomatoes are done or they will burn. Serves 4.