OLD FASHION BREADED TOMATOES

This old recipe is from the Claudia Sanders Dinner House in Shelbyville, Kentucky. 

12 cup chopped onion

2 tbsp butter

2 tbsp all-purpose flour

2 cans (14 1/2-oz each) diced tomatoes, undrained

1/2 cup sugar

1/2 cup vegetable oil

1 tsp salt

1/4 tsp pepper

3 slices bread, toasted and cut into 1/4-inch cubes

In a saucepan, sauté onion in butter until tender, stir in flour until blended. Add the tomatoes, sugar, oil, salt and pepper. Bring to a boil and cook, stirring, 2 minutes or until thickened. Stir in toast cubes.

Yield: 6 servings

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