on Ugly Ambrosia

I just cooked up a hot, steaming pot of sheer ambrosia. It looks like a pot of barf. It's my dad's stewed tomatoes recipe, slightly altered in amount and detail, as one does. And I don't know if it's my current mood, or what, but it's the best thing I've ever tasted, hands down.
Better, even, than chocolate.
So what's in this slop?
One can of Hunts whole tomatoes . .. the big can. Not the school kitchen size, but the big home size can. Brand probably doesn't matter. Go for what you like.
A sleeve of those Ritz knock-offs, Townhouse crackers. All crushed up while still inside the sleeve, then dumped in on top of the whole tomatoes. Oh, cut up the tomatoes in the pot. You can use Ritz or Saltines, too.
A good splash of milk. Don't stint. Doesn't matter fat content. Probably. I used two percent tonight.
A couple of good shakes of dried, dehydrated, diced onions. This gives the dish a most wonderful crunch.  I probably put in about two tablespoons tonight.
About two thirds of a stick of butter. Overkill. Usually don't use that much, but it was melting on the counter.
Two big tablespoons of white table sugar. You can use salt and pepper too, if you like. I didn't tonight. Then you mash it all up together and heat it up on the stove for however long your other stuff takes to cook. Tonight I mixed some browned ground beef with two boxes of Kraft Mac n' Cheese/Jalapeno Pepper flavor. Yum! That took around 10 minutes, so that's how long the stewed tomatoes cooked.
They came out especially delicious tonight. There they are, looking disgusting in that pretty yellow bowl.
And I can tell you they are absolutely, undeniably, scrumptiously perfect.
Sweet. Crunchy. Wonderful texture.
Ok. Go try some of your own. Let me know how you like them!