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Millie's Stewed Tomatoes

Millie's Stewed Tomatoes

Great with sauteed fish and terrific for using bits of leftover produce at the end of your stay. The tomatoes will still be slightly crisp.

• 2 tablespoons butter

1/4 cup chopped onion

1/2 cup diced green pepper

• 1 tablespoon flour

• 2 cups chopped ripe tomatoes (including seeds and juices)

1/2 teaspoon salt

• 1 teaspoon sugar

• 3 slices toasted bread, cut into 1/2-inch squares

Preheat oven to 375 degrees.

Melt butter in a medium saucepan. Add onion and green pepper, and saute until tender. Add flour; cook and stir for 1 minute. Stir in tomatoes, salt and sugar.

Cook and stir until mixture boils and thickens. Stir in half of the toasted squares. Pour in a greased 1-quart casserole dish. Top with remaining toast squares. Bake at 375 degrees for 15 minutes.

Millie Ulbrich

Sunday, August 05, 2001

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