ripened. One tomato grower told me she'd rather eat cotton
than an out-of-season tomato because the taste was so
disappointing. There is some good news on the subject,
though. Tomatoes retain their flavor during canning
exceptionally well, and canned tomatoes are picked vine
ripe. If you want the next best thing to a vine-ripened
tomato, and it's winter, try canned tomatoes, as suggested
in this recipe.
1 roaster boneless breast
salt and ground pepper to taste
flour
5 tablespoons butter or margarine
1 medium onion, chopped
1 garlic clove, minced
1 medium green pepper, chopped
1 cup canned chopped tomatoes (with liquid)
1 can (8-1/4-ounces) cubed pineapple (plus 2 tablespoons
pineapple juice from can)
3 tablespoons ketchup
2 tablespoons vinegar
1 tablespoon cornstarch dissolved in 3 tablespoons water
Cut roaster breast into 1-inch pieces. Season with salt and
pepper; coat with flour and set aside. In saucepan, over
medium heat, melt 2 tablespoons butter and cook onions,
garlic and green pepper for 5 minutes stirring often. Add
tomatoes, pineapple and juice, ketchup and vinegar. Stir
and simmer over low heat. Meanwhile, in a large skillet,
over medium-high heat, melt remaining 3 tablespoons butter.
Saute chicken, half at a time, until golden and cooked
through, about 5 to 7 minutes per batch. Drain and place