You just add about 2 tsp. brown sugar to a one pound can of stewed tomatoes. Put in a pan and bring to a boil. Then turn heat to low and add mixture of 1 tbs. of cornstarch mixed with 1/4 cup water. Stir and simmer 1-2 minutes.

Another Pa. Dutch way with tomatoes that is served at home rather than in restaurants is to slice and peel vine-ripened tomatoes, and sprinkle them with dark brown sugar and salt and pepper.

Stewed tomatoes, chopped onion, teaspoon of sugar. Add 1/4 cup of water mixed with a tablespoon of flour, stir till thickened. Season as desired. (Pennsylvania Dutch Cookbook)