Directions:
- Preheat oven to 425°F Grease a 2-quart casserole.
- Put the tomatoes in a saucepan, cover with water, and bring to a boil over high heat. Remove from the heat and drain in a colander.
- In a large bowl, combine the tomatoes, brown sugar, tapioca, flour, lemon juice, cinnamon, raisins, the 3 tablespoons butter, salt, cloves and nutmeg. Mix well and transfer to the casserole dish. Sprinkle with the almonds.
- To make the topping: in a medium bowl, stir together the topping ingredients to make a stiff, biscuit-like dough. Scoop out the dough to make small mounds on the tomato mixture.
- Bake for 25-30 minutes, or until the tomato filling is bubbly and the topping is lightly browned. Serve warm or a room temperature with whipped cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 482.18 Kcal (2019 kJ) | ||
| Calories from fat | 194.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.59g | 33% | |
|---|---|---|---|
| Cholesterol | 41.95mg | 14% | |
| Sodium | 654.4mg | 27% | |
| Potassium | 561.28mg | 12% | |
| Total Carbs | 71.13g | 24% | |
| Sugars | 34.89g | 140% | |
| Dietary Fiber | 2.61g | 10% | |
| Protein | 6.22g | 12% | |
| Vitamin C | 8.5mg | 14% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.5mg | 8% | |
| Calcium | 165mg | 17% | |
| Amount Per 100 g | |||
| Calories | 201.24 Kcal (843 kJ) | ||
| Calories from fat | 81.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.01g | 33% | |
|---|---|---|---|
| Cholesterol | 17.51mg | 14% | |
| Sodium | 273.12mg | 27% | |
| Potassium | 234.25mg | 12% | |
| Total Carbs | 29.69g | 24% | |
| Sugars | 14.56g | 140% | |
| Dietary Fiber | 1.09g | 10% | |
| Protein | 2.6g | 12% | |
| Vitamin C | 3.5mg | 14% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.6mg | 8% | |
| Calcium | 68.9mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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