Monday, June 8, 2015

Scalloped Tomatoes

This is a dish that we have more often in the cooler months, but I wanted to make it one more time before we start getting fresh tomatoes, hopefully in a few weeks.

Scalloped Tomatoes
1  28 oz. can diced tomatoes (do not drain)
3 Tbsp. butter
1/2 cup diced onions (or more if you like)
3 or 4 slices bread, cubed
1 heaping Tbsp. sugar
salt and pepper

Melt butter in a skillet and saute diced onions until they are soft.

 Meanwhile, add sugar, salt and pepper to tomatoes.  I just stir it in to the opened can.  You can use a little more sugar if you want.

Add the cubed bread to the skillet with the softened onions. Toss and stir until butter is absorbed. Remove from heat.
(I had some leftover hotdog buns that I used this time.)

Spoon half the tomato mixture into a lightly greased casserole dish. Top with half the bread cube mixture...and repeat.

Bake in a preheated 350° oven for 40 to 50 minutes...until the top layer of bread cubes is lightly toasted.

We had this for Sunday dinner, along with gravy burgers, mashed red skinned potatoes, broccoli salad, peas, and Grands biscuits.

Oatmeal Scotchies for dessert.

I've never tried making scalloped tomatoes using fresh tomatoes. Of course they would need to be peeled and seeded.
Hmm, maybe better to just enjoy fresh tomatoes as they are, and open up a can to make this dish.

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