It’s cold in Indiana again today after a wonderful tase of warmth over the last weekend. I was able to stand on our patio in the sunshine and look forward to summer…and smelling the tomato plants from the garden; which reminded me of one of my favorite summertime side dishes. I’ll make it with canned tomatoes today, but dream of the warm days when the tomatoes are ripe and I can run outside and grab four or five nice juicy ones right off the vine and dice them up to make this favorite.
(makes 4 servings)
2 tablespoons unsalted butter
1 medium onion
2 tablespoons all-purpose flour
2 14.5 ounce cans of diced tomatoes 1⁄4 cup sugar
1⁄2 cup oil
1⁄2 teaspoon salt
pinch of white pepper
3 slices of bread
1. Toast the bread. Cut it into small cubes and set aside.
2. Chop the onion and put it into a medium saucepan with the butter. Sauté over medium heat until the onions are soft, but not browned.
3. Stir in the flour until it is blended with the butter and onion. Cook for about 2 minutes stirring constantly.
4. Add the 2 cans of tomatoes. Do not drain off the juice.
5. Add the sugar, oil, salt and pepper.
6. Cook for another 2 minutes stirring constantly until the juice begins to thicken.
7. Stir in the cubed bread and serve immediately.