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Tomatoes Portugaise

Peel and thinly slice 2 mild onions. Peel and cut into quarters I quart of small firm tomatoes.

Put together in a saucepan, cover and cook slowly for twenty minutes, shaking occasionally to prevent sticking. Add I pint of thickened beef gravy and a high seasoning of salt and pepper. Cook fifteen minutes longer, add I pint of hot boiled rice, stir carefully for a moment and send to the table with an extra bowl of the gravy.