These tomatoes are wonderful. If you're a tomato-lover they'll hit the spot served over white rice, mashed potatoes and are great along-side meatloaf. I should fill in a few blanks here for the way Marilyn would cook these. After the onions were sauted in butter over medium-low heat, the flour added, she'd cook them a bit to thicken the juices - that's what the 2 minutes are for. You can add more butter if it's too thick. When she put in the tomatoes (30oz) she'd burst them gently with a clenched fist into the pot so they'd break down well with cooking.
Also, she often made this recipe with Del Monte Stewed tomatoes. This almost completely eliminated the need for a touch of dried basil which she actually left out here; she also left out a dash of pepper. The tomatoes would simmer slowly for close to an hour with the lid cracked and an occasional, good stir. I learned to make these by the stove with her and realized a few things were missing when I looked at the recipe today. Perhaps she actually changed it a bit by the time she was cooking with me years later, who knows... Oh, and the onion - it was usually a smallish, yellow one. (smile)
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