2 Tbsp butter
1 large onion, chopped
salt & pepper
1/4 cup pesto (I freeze it flattened in ziplocks all summer)
5 tomatoes (sliced in 1/4 inch slices)
1/4 cup demerara sugar
2 cups gluten-free bread cut in little cubes (I used Glutino Fiber bread)
Heat oven to 375 F. Butter a 2 litre casserole dish.
Saute onions in butter in large pan until transparent. Season with salt & pepper and add pesto & sugar. Fold in tomatoes and bread and mix until it is nicely seasoned.
Pour into casserole dish & bake 30 minutes.
Tonight's supper also included an acorn squash baked cut-side down for 1/2 hour in a glass baking dish with 1 inch of water, and then flipped and baked an additional 1/2 hour with brown sugar & butter. I also sauteed and then braised a couple pork chops from Hatch-a-Bird farm.
Gotta love doing the 500 yard diet!