Betty's Kentucky Breaded Tomatoes ─ Betty's Kitchen

Betty demonstrates how to make Kentucky Breaded Tomatoes. This tomato dish is very popular in Central Kentucky.

Kentucky Breaded Tomatoes

Croutons:
5 slices sandwich bread
2 tablespoons butter for croutons
Tomato Mixture:
(2) 14.5-ounce cans diced tomatoes, undrained
½ cup vegetable oil
1 teaspoon salt
¼ teaspoon black pepper
½ cup chopped onion
½ teaspoon liquid smoke
2 tablespoons butter for tomato mixture
2 tablespoons flour
¼ cup sugar (You may increase this to ½ cup for a sweeter dish.)

To make croutons, melt 2 tablespoons butter in a small saucepan. Set aside. Cut sandwich bread into small cubes and place in shallow baking pan. Drizzle with melted butter. Bake at 350 degrees (F) about 5 minutes, watching carefully, so that croutons do not burn. Remove croutons from the oven and set aside. In a deep skillet, combine tomatoes, oil, salt, black pepper, chopped onion, and liquid smoke. Cook over low to medium heat until mixture comes to a boil. While tomatoes are cooking, melt 2 tablespoons butter in a small saucepan and add 2 tablespoons flour. Stir and cook over low to medium heat, until thickened. Add the butter/flour mixture to the tomato mixture. Cook over low to medium heat, stirring occasionally, until tomato mixture is thickened. Stir in sugar and simmer for 2 to 3 minutes. Ladle into bowls and place desired amount of croutons in center. Serve immediately. (The croutons will eventually soften, but they are crisp and crunchy at the beginning.) I hope you enjoy this Kentucky favorite! --Betty :)




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