- 3 slices of toast
- 28 ounce cans of tomatoes
- 1 tablespoons brown sugar
- 1/4 teaspoon salt
- 1/16 teaspoon pepper
- 1 tablespoon dry onion
- 2 tablespoons margarine
First toast your bread. I use the heels
from a couple of loaves, plus any leftover
bread I may have on hand. You can toast the
bread in the oven instead of the toaster if
you like. Lay the bread out on a cookie
sheet and bake at 400° for about 10 minutes.
This is a good way to do it if the kids have
mangled the bread and it won't fit in the
toaster. After you toast the bread, cut it
into small cubes. Oil a 3-quart casserole
dish or a 9 by 13- inch rectangular baking
pan. In the casserole or baking dish,
combine all of the ingredients except the
margarine. Sort of stir and scoop the bread
and tomatoes together with the seasonings
until it is well mixed. Now cut the
margarine into pieces and dot it on top of
the tomatoes and bread. Cover the dish with
aluminum foil and bake it at 350° for about
30 minutes. Remove the tin foil for the last
few minutes of baking if desired.
To Use Fresh Tomatoes: Cut up about 3-1/2
cups of fresh tomatoes, don't bother to peel
them. Proceed exactly as directed above,
except cook the dish for 45 minutes.
Scalloped Tomatoes tastes very good prepared
with fresh tomatoes, so keep it in mind when
the garden is exploding in the summer.
|
