Stewed Tomatoes with Ham Steaks

  • Serves

    serves 4-6


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.


  • 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


Step 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.

Step 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.

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