12 fresh or 1 (No. 2) can tomatoes
2 tbsp. bacon fat or butter
1 sm. onion, chopped
Pinch of thyme leaf
1/2 c. bread crumbs
1 sprig parsley
1 bay leaf
Salt, pepper and paprika

Scald tomatoes. Remove skins. Place butter in saucepan. Add chopped onion, brown. Add tomatoes and simmer. Stir in bread crumbs. Add spices and continue simmering about 45 minutes. Serve hot. Serve as a side dish or over rice.