Tomatoes: Scalloped Tomatoes & Cheese
Source of Recipe
Foodwine Digest by Elizabety Post
List of Ingredients
4 large Firm-ripe tomatoes
1 Medium-size onion, chopped (1/2 cup)
1/4 c (1/2 stick) butter or margarine
2 c Soft bread crumbs (4 slices)
1 t Salt
1/2 ts Pepper
1 t Sugar
1/2 ts Leaf marjoram, crumbled
1/4 c (1/2 stick) butter or margarine, melted
1/4 c Shredded Cheddar cheese Recipe
1. Core tomatoes; cut each into 8 even-size wedges.
2. Saute onion in butter in a large skillet until soft, about 5 minutes. Add bread crumbs, salt, pepper, sugar and marjoram; toss lightly.
3. Line a 1 1/2-quart shallow baking dish (7 3/8 x 3 5/8 x 2 1/4-inches) with half the tomatoes;sprinkle with half the bread mixture. Repeat with remaining tomato wedges and crumb mixture. Drizzle melted butter over top.
4. Bake in a moderate oven (350 degrees) for 25 minutes or until tomatoes are soft and crumb mixture is lightly browned. Sprinkle cheese over top and return to oven until cheese melts, about 5 minutes.
Serves 8
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