STEWED TOMATOES (332)    RECIPE (114)

• ONIONS, DEHYD, CHOPPED
  QUANTITY:   .1875
  ASSOCIATED NUTRIENT:   ONIONS, DEHYDRATED, FLAKED
  NUTRIENT AMOUNT IN LBS.:   .1875
• TOMATOES, CND
  QUANTITY:   12.625
  ASSOCIATED NUTRIENT:   TOMATOES, CND, REG PK, ALL STYLES
  NUTRIENT AMOUNT IN LBS.:   12.625
• CELERY, CHOPPED FRESH
  QUANTITY:   .9375
  ASSOCIATED NUTRIENT:   CELERY, CKD WO/SALT
  NUTRIENT AMOUNT IN LBS.:   .9375
• MARGARINE, SALTED, BULK
  QUANTITY:   .5
  ASSOCIATED NUTRIENT:   MARGARINE, REGULAR, HARD, SYBN
  NUTRIENT AMOUNT IN LBS.:   .5
• FLOUR, GENERAL PURPOSE
  QUANTITY:   .1875
  ASSOCIATED NUTRIENT:   FLOUR, WHEAT, ALL PURPOSE OR FAMILY, ENR
  NUTRIENT AMOUNT IN LBS.:   .1875
• SUGAR, GRANULATED
  QUANTITY:   .75
  ASSOCIATED NUTRIENT:   SUGARS, GRANULATED
  NUTRIENT AMOUNT IN LBS.:   .75
• SALT
  QUANTITY:   .125
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .125
• BASIL, DRIED
  QUANTITY:   .01563
  ASSOCIATED NUTRIENT:   BASIL, GROUND
  NUTRIENT AMOUNT IN LBS.:   .01563
• PEPPER, BLACK, GROUND
  QUANTITY:   .03125
  ASSOCIATED NUTRIENT:   PEPPER, BLACK
  NUTRIENT AMOUNT IN LBS.:   .03125
• THYME, GROUND
  QUANTITY:   .01563
  ASSOCIATED NUTRIENT:   THYME, GROUND
  NUTRIENT AMOUNT IN LBS.:   .01563

1) RECONSTITUTE ONIONS
2) SAUTE ONIONS AND CELERY UNTIL TENDER.
3) ADD FLOUR, SUGAR AND SEASONINGS TO SAUTED MIXTURE; STIR
   FREQUENTLY TO FORM ROUX.
4) HEAT TOMATOES. STIR INTO ROUX; MIX TO DISTRIBUTE.
   SIMMER FOR 10 MINUTES.