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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Cheesy Tomato Bake


2 Tbsp            Bacon grease (or canola oil)

1 Tbsp             Onion, minced

2 tsp                Salt

1 /2 tsp.           Black pepper, fresh

2 -28 oz cans   Tomatoes, small dice

1 cup               Brown sugar

1 Tbsp             White vinegar

1 cup               Sharp cheddar cheese, shredded


Preheat oven to 300 degrees.

Drain tomatoes in a colander and reserve liquid. Using a spoon, gently press tomatoes to remove as much liquid as possible. In a medium-sized skillet heat bacon grease over low heat and add onions, pepper and salt. Cook six to seven minutes. Add drained tomato juice. Turn up heat, bring tomato broth to a simmer and reduce liquid by half. Add brown sugar and cook five to six minutes stirring constantly.

Transfer the sweet tomato broth to mixing bowl and add to the diced tomatoes, vinegar and cheese. Mix well and place in a 2-quart baking dish. Bake uncovered two hours, stirring the mixture after one hour. Remove from the oven and serve. Yield: six to eight servings

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