Post by JJ Judkins on Aug 15, 2012 17:33:25 GMT -6
* Exported from MasterCook *
Scalloped Tomatoes
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes Vegetables
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Amount Measure Ingredient -- Preparation Method
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3 tablespoons butter
3 cups crumbs made from day-old whole wheat bread -- (3 to 4)
2 pounds slicing tomatoes -- (or more as needed to fill your dish) peeled and
cut into 1/2-inch slices
salt and freshly ground black pepper
1. Preheat the oven to 350°F. Lightly grease an 8-inch square pan or baking
dish with a little of the butter. Cut the remaining butter into small
pieces.
2. Spread about a third of the crumbs over the pan, making sure to
completely cover it. Cover the crumbs with a layer of tomato slices, and
season with salt and pepper. Scatter enough crumbs on top to cover the
tomatoes, then add another layer of tomato slices. Season with salt and
pepper. Dot with butter. Cover with the remaining crumbs.
3. Bake for 15-20 minutes, or until the toma¬toes are cooked and the top
crumbs are crispy.
SERVES 4
The Tomato Festival Cookbook
Description:
"Scalloped tomatoes are especially good made with juicy late-summer tomatoes
and breadcrumbs from flavorful whole wheat bread."
S(Imported to MC by JJ):
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Per Serving (excluding unknown items): 76 Calories; 9g Fat (99.5% calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 23mg Cholesterol; 88mg Sodium. Exchanges: 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0