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Cucumbers & Tomatoes

From Lynne Wilson


3 cucumbers (about 1 ½ pounds total)
2½ Tbsp. butter or margarine
½ cup onion, coarsely chopped
1½ -2 cups tomatoes, peeled and chopped (seeded, if desired)
1½ Tbsp. fresh basil or 1 tsp. dried, chopped
salt and pepper to taste


Peel the cucumbers, remove the seeds, and cut into ½-inch chunks.

Melt the butter in a large frying pan. Add the onion and sauté until soft (about 1 minute). Add the cucumber chunks and cook, stirring often, for 5 to 6 minutes or until they soften. Add the tomatoes, basil, and salt and pepper. Cook gently only until the tomatoes are heated through and the flavors blended.

If the dish seems watery, thicken it with a few fresh bread crumbs.