Scalloped Tomatoes with Pearl
Onions
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4 TBS butter
3 TBS flour
10 oz. canned pearl onions (may sub Leeks cut in coins.)
1 clove garlic/minced
28 oz. good quality canned Roma Tomatoes
1 TBS sugar
¼ cup shredded fresh basil
Salt and freshly ground pepper
Cubed bread or crumbs
Grated Parmesan
Melt butter in a large heavy-bottomed pan. Add onions and garlic
and sauté lightly. Sprinkle flour over onions and stir gently
until well incorporated. Cook stirring for a couple of minutes.
Stir in tomatoes with their juices. Stir and bring just to a simmer.
Stir in basil and taste for seasoning. Turn into casserole dish,
top with buttered bread cubes and Parmesan cheese. Bake @ 350
until bubbly and bread is browned. (Approx. 30 minutes) Serves
6-8
Note: If using fresh Pearl onions or cipollini, blanch to peel
and pre cook till almost tender. For leek "coins", sauté long
enough to tenderize. Canned pearl onions will take no pre- cooking.
