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scalloped-tomatoes
Vegetables

Scalloped Tomatoes

Scalloped Tomatoes

Course Side Dish
Cuisine American
Cook Time 30 minutes
Total Time 30 minutes
Servings 6 people

Ingredients

  • tomatoes fresh or canned
  • ¼ onion minced
  • 2 tbsp. green pepper minced, if desired
  • 1 tsp. salt
  • ½ tsp. sugar ripe or canned tomatoes
  • 1 tbsp. sugar for green tomatoes
  • 2 cups bread crumbs soft
  • 2 tbsp. butter
  • black pepper to tatse
  • ½ cheese grated

For variety

  • 2 ½ cups corn whole-kernel, cooked
  • 3 cups cabbage shredded
  • 1 eggplant medium-sized
  • 4 cups crookneck squash sliced
  • 4 onions medium-sized

Instructions

  • Combine tomatoes (ripe or green), onion, green pepper, salt, pepper, and sugar if used.
  • 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.)
  • Dot with butter.
  • Bake in a moderately hot oven (375° F.) 20 to 30 minutes for ripe tomatoes, 30 to 45 for green.
  • If desired, sprinkle ½ cup grated cheese over the top for the last 10 to 15 minutes of baking.

For variety

  • Combine ripe tomatoes with other vegetables.
  • Reduce tomatoes in above recipe to 2 ½ cups and add . . . 2 ½ cups cooked whole-kernel corn;
  • or 3 cups shredded cabbage;
  • or 1 medium-sized eggplant, pared and cut in ½ inch pieces;
  • or 4 cups sliced crookneck squash;
  • or 4 medium-sized onions, sliced or quartered, in place of the minced onion.
  • Combine as for scalloped tomatoes.
  • Cover and bake until vegetables are tender . . . with corn, 20 to 30 minutes;
  • with onions, about 1 hour;
  • with cabbage, eggplant, or squash, the scallop will need to bake 45 to 50 minutes.
  • Remove the lid for the last 15 to 20 minutes to brown crumbs.

Notes

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