Zillas Scalloped Tomatoes |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This is a good way to use all them tomatoes from your garden. Ingredients:
1 cup chopped celery |
1/2 cup chopped onion |
2 tbsp. butter |
8 medium tomatoes (about 2-1/2 lb.), coarsely chopped |
2 tbsp. snipped fresh cilantro (or 1 teaspoon dried) |
2 tbsp. snipped fresh basil (or 1 teaspoon dried) |
2 cloves garlic, minced |
1 tsp. snipped fresh oregano (or 1/2 teaspoon dried) |
1/4 tsp. salt |
1/4 tsp. pepper |
4 slices whole wheat bread |
1/4 cup grated parmesan cheese |
2 tbsp. butter, melted |
Directions:
1. In a large saucepan, cook celery and onion in 2 tablespoons hot butter over medium heat about 5 minutes or until tender. Take from heat. Stir in the tomatoes, cilantro, basil, garlic, oregano, salt, and pepper. Spoon into a 2-quart rectangular baking dish. Bake uncovered in a 350 degree oven for about 20 minutes.
2. Meanwhile, in a blender container or food processor bowl, cover and blend or process bread, 1 to 2 slices at a time, until coarse crumbs remain. Put in to a medium bowl. Add Parmesan cheese and melted butter and toss good. Sprinkle crumb mixture over the baked tomato mixture. Bake about 20 minutes more or until topping is golden brown and tomato mixture is heated through. Serve with a slotted spoon.
|
|