Stewed Tomatoes with Ham Steaks
Sweet, stewed tomatoes are the perfect foil for fried ham steaks. This recipe first appeared in our Jan/Feb 2013 issue along with Jane and Michael Stern's article Hap Townes' Stewed Tomatoes.
Enlarge Image Credit: Todd ColemanSERVES 4–6
INGREDIENTS8 tbsp. unsalted butter
4 cloves garlic, finely chopped
1 stalk celery, finely chopped
½ small onion, finely chopped
8 ripe plum tomatoes, peeled and halved
2 tbsp. sugar
1 bay leaf
1 sprig fresh oregano
2 slices white bread, lightly toasted and torn into 1" pieces
2 tbsp. lemon juice
Kosher salt and freshly ground black pepper, to taste
1 tbsp. parsley, finely chopped
1 lb. thin-cut ham steaks, cut into quarters
INSTRUCTIONS1. Heat 4 tbsp. butter in a 6-qt. saucepan. Add garlic, celery, and onion, and cook until soft, 6–8 minutes. Add tomatoes, sugar, bay leaf, and oregano, and bring to a simmer. Cook until tomatoes are very soft, about 45 minutes. Reduce heat to medium-low, add bread and lemon juice, and season with salt and pepper. Cook, stirring, until bread is soft, about 5 minutes more. Stir in 2 tbsp. butter and the parsley. Set aside in a warm place.
2. Heat remaining butter in a 12" skillet over medium-high heat. Working in 2 batches, add ham and cook, fipping once, until browned, about 8 minutes. Serve with the stewed tomatoes.