Found this gem in a 1978 ladies’ auxiliary cookbook from an old neighbor. Every time I serve it for late summer suppers, the plate is wiped clean.

Directions

1. Melt the butter in a large cast iron skillet over medium heat. Add the sliced onion and cook gently for 5 to 7 minutes, stirring now and then, until softened and lightly golden.

2. Add the tomato wedges to the skillet and sprinkle in the salt. Cook for 4 to 5 minutes, turning carefully, until the tomatoes begin to blister and release some of their juices.

3. Sprinkle the flour evenly over the tomatoes and onions. Stir very gently so the flour disappears into the juices and forms a thick savory sauce without breaking up the tomatoes too much.

4. Reduce the heat to low and simmer 2 to 3 minutes more, spooning a little sauce over the tomatoes, until everything is thick, glossy, and well blended. Serve hot straight from the skillet.

Variations & Tips

Add a pinch of sugar: If your tomatoes are especially tart, a small pinch of sugar can round out the flavor without making the dish sweet.

Use bacon drippings: For an older farm-kitchen touch, swap the butter for bacon drippings. It gives the sauce a deeper, smokier taste that goes especially well with pork or cornbread.

Try a little black pepper: Though the old 5-ingredient version is plain and good, a light grinding of black pepper at the table adds a nice gentle bite.

Choose firm ripe tomatoes: Use tomatoes that are ripe and full of flavor but still firm enough to hold their shape in the skillet. Overripe ones can turn the dish too loose and mushy.

Serve right away: This dish is at its best hot from the pan, when the tomatoes are still holding together and the sauce is silky. If it sits too long, the tomatoes soften further, though it will still taste mighty good.