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Scalloped Tomatoes

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  Chopped spanish onion 1 1⁄2 Cup (24 tbs)
  Sugar 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Sweet basil 1⁄2 Teaspoon
  Soft bread crumbs 2 Cup (32 tbs)
  Ripe tomatoes 4
  Butter 2 Tablespoon

Heat oven to 400 degrees.
Have ready a buttered 1 1/2-qt. casserole.
Heat 3 tbsp. butter in a heavy skillet.
Add onion and sprinkle with sugar, salt, pepper and basil.
Cook gently, stirring constantly, until onion is just tender but not browned.
Add about 1 cup of the bread crumbs and stir to blend.
Remove from heat.
Peel tomatoes and cut into thick slices (about 1/22 inch).
Put a layer of tomato slices in bottom of casserole.
Sprinkle with some of onion-bread crumb mixture.
Repeat layers until all is used, ending with a layer of tomatoes.
Melt the 2 tbsp. butter and add remaining 1 cup bread crumbs.
Toss to combine and sprinkle over layers in casserole.
Bake, uncovered, until tomatoes are tender and top is nicely browned, about 30 minutes.

Recipe Summary

Main Dish

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Average: 3.9 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 718 Calories from Fat 251

% Daily Value*

Total Fat 29 g44.1%

Saturated Fat 16.3 g81.7%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 1635.3 mg68.1%

Total Carbohydrates 106 g35.4%

Dietary Fiber 14.3 g57.1%

Sugars 39.6 g

Protein 16 g31.1%

Vitamin A 99.7% Vitamin C 149.3%

Calcium 28% Iron 30.8%

*Based on a 2000 Calorie diet

Scalloped Tomatoes Recipe