scalloped-tomatoes
Vegetables

Scalloped Tomatoes

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Course Side Dishes
Cuisine American
Method Baked
Cook Time 30-45 minutes
Servings
people
Ingredients
For variety
Course Side Dishes
Cuisine American
Method Baked
Cook Time 30-45 minutes
Servings
people
Ingredients
For variety
Instructions
  1. Combine tomatoes (ripe or green), onion, green pepper, salt, pepper, and sugar if used.
  2. Place in a baking dish alternate layers of tomato mixture and bread crumbs, ending with bread crumbs. (For a thinner mixture, omit 1 cup of the crumbs.)
  3. Dot with butter.
  4. Bake in a moderately hot oven (375° F.) 20 to 30 minutes for ripe tomatoes, 30 to 45 for green.
  5. If desired, sprinkle ½ cup grated cheese over the top for the last 10 to 15 minutes of baking.
For variety
  1. Combine ripe tomatoes with other vegetables.
  2. Reduce tomatoes in above recipe to 2 ½ cups and add . . . 2 ½ cups cooked whole-kernel corn;
  3. or 3 cups shredded cabbage;
  4. or 1 medium-sized eggplant, pared and cut in ½ inch pieces;
  5. or 4 cups sliced crookneck squash;
  6. or 4 medium-sized onions, sliced or quartered, in place of the minced onion.
  7. Combine as for scalloped tomatoes.
  8. Cover and bake until vegetables are tender . . . with corn, 20 to 30 minutes;
  9. with onions, about 1 hour;
  10. with cabbage, eggplant, or squash, the scallop will need to bake 45 to 50 minutes.
  11. Remove the lid for the last 15 to 20 minutes to brown crumbs.
Recipe Notes

If you make this recipe, be sure to tag your photo #HoneybellsCookery.