5 large fresh tomatoes, or 4 cups canned diced tomatoes
1 tablespoon butter
1 cup diced onions
2 teaspoons minced garlic
1 teaspoon House seasoning
3 tablespoons sugar or Splenda
2 tablespoons chopped parsley
1 tablespoon cornstarch
3 tablespoons fat-free evaporated milk
1/4 cup grated Parmesan cheese (optional)

If using fresh tomatoes, peel and dice them. Heat the butter in a nonstick skillet and sauté the onions and garlic, stirring to prevent the garlic from burning. Transfer the onions and garlic to a heavy bottom pot. Add the tomatoes and house seasoning, cover the pot and cook over medium-low heat for 35 minutes. Add the sugar or Splenda and the parsley. Mix the cornstarch and milk until smooth. Bring the tomatoes to a boil and pour in the cornstarch/milk mixture, stirring constantly. Add the Parmesan cheese, if using, and stir well. The stewed tomatoes are wonderful served over rice.