Sweet, stewed tomatoes are the perfect foil for fried ham steaks. See the recipe for Stewed Tomatoes with Ham Steaks ». Todd Coleman

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.

Yield: serves 4-6


  • 8 tbsp. unsalted butter
  • 4 cloves garlic, finely chopped
  • 1 stalk celery, finely chopped
  • 12 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


  1. 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, flipping once, until browned, about 8 minutes. Serve with the stewed tomatoes.