No measurements, however, you just have to go with it. Take a bunch of vine-ripen tomatoes, boil some water, drop the tomatoes in the water for about one minute, remove and dump into a bowl filled with ice water -- mainly ice, little water. Remove after a minute or so, the skins slip right off, cut out the core and slice away into chunks, drop in a pot. Chop up onions, green pepper, celery, a few garlic cloves, salt, pepper, and add just a little water. Simmer on the stove for about an hour, give or take 15-20-30 minutes to reduce the liquid. You are on the fly here and just have to do a little guess work.
While the tomatoes are stewing, saute chopped onions in a little olive oil and brown crumbled, extra-lean, ground sirloin (hamburger), drain off the fat. When the stewed tomatoes look about right to you, dump in the browned meat, simmer some more for a while then serve over brown rice, or not; whatever suits your fancy. The dish was totally delicious. I can hardly wait until tomorrow for the leftovers. :D
I think I'll try canning tomatoes next or do more salsa since I learned from a "salsa queen" that tomatoes need not be seeded. If you will recall in the last blog entry or so, I spent hours and hours preparing the tomatoes for salsa with the result being two pint jars plus one 8 ounce jar. My enthusiasm for making salsa waned when I thought the tomatoes needed seeding. Now, I'm enthused again.
Until next time, God bless.