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Southern Scalloped Tomatoes

Source of Recipe

BBR


Recipe Introduction

RachAel_In

List of Ingredients

1/4 cup of butter( Did not use)
1 cup of bread cubes(Used Fresh White)
1 medium onion, chopped
4 strips of bacon
2 Tbs sugar ( used 1 )
2-1/2 cups of cut-up tomatoes

I used a 35-oz can of whole plum tomatoes, cut up it yielded me about 2-3/4 cups

Dash of tabasco
Dash of sweet dried leaf basil
Crushed saltine crackers for the topping( Used 3/4 of a cup)
1 cup of shredded cheddar cheese
( Used 3/4 cup)




Recipe

Melt the butter in a skillet and lightly brown the bread cubes. ( I used olive oil in place of the butter) Add more butter if needed and brown the onions. ( I removed the bread cubes first)
Fry bacon in another skillet, drain and crumble into the butter and bread mixture. ( I put the bread cubes back into the skillet)
Add sugar, tomatoes,tabasco and basil. Mix well. Spoon into a 2 Qt casserole dish. Cover with the crushed crackers and bake for 30-45 minutes at 350. Add the cheese on top during the last 15 minutes.

* I found that the cracker topping browned a little fast and mine was in the oven for only 25 minutes. I then turned the oven off and sprinkled the cheese on top. It was a little brown but none the less delicious~``Janie~`



I make my scalloped tomatoes with Ritz Crackers. I don't think it is too sweet. I just layer the tomatoes (Fresh peeled), crushed Ritz (not too fine), onion, butter, parm cheese--keep going with the layers until you have enough for your family. It's good.

Also, in making her similar recipe my mother uses Cheezits or another off brand cheddar cracker. Adds a little more cheese taste.

I went to a ladies' golf day at another Country Club and Scalloped Tomatoes were served and I happened to be sitting by the lady that brought them. Her secret was just a drop or two of vanilla!! I tried adding the vanilla to mine and DH tried them and ended up eating the whole thing

used Italian tomatoes and herb croutons. She also put those olive oil Triscuits crumbled rather that crackers-we have both come to be addicted to those things.
It was very, very good!

Yes drain the tomatoes. I found that the whole skinned plum tomatoes worked well and that the 35-oz size can covered the required 2-1/2 cups. I cut each tomato into quarters. I do hope that you will give this recipe a shot