Sweet Stewed Tomatoes

If using fresh tomatoes, peel and dice them.

Heat the butter in a nonstick skillet and saute 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.