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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Good recipe to use up your end-of-the-summer glut of tomatoes. The first time I made this I was skeptical about the amount of bread crumbs, but it worked - the bread crumbs become almost like a sauce from soaking up the tomato juices. I found this recipe in Too Many Tomatoes by Burrows and Myers. Ingredients:
8 medium tomatoes, peeled and quartered |
1 teaspoon salt |
1/8 teaspoon pepper |
1 teaspoon sugar |
1/2 teaspoon dry mustard |
2 tablespoons butter |
2 large onions, sliced |
2 1/2 cups fresh breadcrumbs |
6 tablespoons butter, melted |
1/4 cup freshly grated parmesan cheese |
Directions:
1. Mix well the tomatoes, salt, pepper, sugar and dry mustard.
2. Saute the onions in the 2 T of butter.
3. Mix the bread crumbs with the melted butter.
4. In a buttered 1 1/2-quart casserole, layer the tomatoes, then onions, then crumbs.
5. Bake at 350° for 25 minutes.
6. Sprinkle with cheese, bake 5 minutes more.
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