This recipe is one of the meals she listed on a card she typed out called "Suggestions for Entrees". It is a super simple but satisfying weeknight meal that gives you another way to use your tomato harvest. I love that great- great- grandma Nellie makes a basic white sauce to give some depth to the tomato sauce. Feel free to add some fresh herbs, sliced of hard boiled egg, cracked pepper, or cracked red pepper flakes to your tomato sauce on toast. All of these variations are delicious!
*Get these ingredients at your Illinois farmers market!
INGREDIENTS
2 tablespoons butter*
1 tablespoons flour
1/4 teaspoon salt
1 cup roasted tomatoes (mashed and strained)*
Loaf of thick cut bread*
DIRECTIONS
Begin by making a basic white sauce by melting the butter in a saucepan.
Whisk the flour into the melted butter.
Add the salt.
Cook over low heat, stirring for a few minutes to break down the flour.
Slowly add the tomatoes.
Continue cooking slowly until smooth and thickened.
Serve at once on toasted, buttered bread.
Serving size: approximately 4 servings.