|Nutritional Guidelines (per serving)|
|Servings: 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 40g||15%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These easy old-fashioned scalloped tomatoes make a fabulous side dish. Use plain dry bread crumbs in the recipe.
We cut up a few slices of rustic homemade bread, dried them for about 10 minutes in a 350 F oven, then processed them in the food processor to make fine crumbs. Also, we didn't want the tomatoes to be overly sweet, so we reduced the brown sugar to 3 tablespoons. We added about 1/4 teaspoon of celery salt as well.
- 1/4 cup butter
- 1/4 cup onion (chopped)
- 1 1/4 cup dry bread crumbs or homemade crumbs (fine, dried in the oven)
- 1/2 cup brown sugar
- 1 (28-ounce) can tomatoes (diced)
- 1 teaspoon Kosher salt (or to taste)
- 1/8 teaspoon black pepper (freshly ground)
Gather the ingredients.
Heat the oven to 350 F. Butter a shallow 1 1/2 quart casserole.
Melt the 1/4 cup of butter in a medium saucepan over medium heat. Add the chopped onion and sauté until they are translucent.
Add the 1 1/4 cup of bread crumbs and 1/2 cup of brown sugar. Cook, stirring, until well blended and hot.
Add the 1 can of tomatoes, 1 teaspoon of salt, and 1/8 teaspoon of pepper. Heat through.
Turn the tomato mixture into the prepared baking dish.
Bake in the preheated oven for 45 minutes.
- Add 1/4 to 1/2 teaspoon of celery salt or sauté 1/4 cup of chopped celery with the onion.
- Savory Scalloped Tomatoes: Reduce the sugar to 1 tablespoon and add 1 teaspoon of garlic powder or 2 cloves of garlic, minced, along with 1/4 cup of chopped fresh basil leaves. Top the casserole with about 1/2 cup of grated Parmesan cheese. Bake as directed.