Shaker Stewed Tomatoes

• 1 quart home-preserved or commercial canned tomatoes (see note)
• 1/2 cup light cream
• 1/4 teaspoon baking soda
• 1/4 cup finely crumbled saltine crackers
• 1 tablespoon sugar
• Salt to taste, if desired
• 1/4 teaspoon Shaker bouquet garni (or a mixture of equal quantities of these dried herbs: parsley, thyme, crumbled bay leaf and chervil)
• 1 tablespoon butter

1. Heat tomatoes in a saucepan, breaking up with a fork if necessary.
2. Add cream and baking soda; mix well and let simmer 3 to 4 minutes over medium-low heat.
3. Add cracker crumbs and continue simmering until crumbs have swelled.
4. Add sugar, salt and bouquet garni.
5. Just before serving, stir in butter.
6. Serve immediately.

homepreserved, light cream, baking soda, crackers, sugar, salt, bouquet garni, butter

Taken from cooking.nytimes.com/recipes/970 (may not work)