6 tomatoes, fresh or canned
2 tbsp. butter
Salt and pepper
Crumbs or flour

Pour boiling water on fresh tomatoes, and after they have remained covered one minute, drain them and plunge them into cold water. Slip off the skins, remove the hard stem ends, and cut the tomatoes in pieces. Stew them in their own juice in a porcelain kettle until tender, add butter, salt and pepper. Bread crumbs or cracker crumbs, or a little flour blended with the butter, may be added for thickening.