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Escalloped Tomatoes




Source of Recipe


Internet


List of Ingredients




1/2 c chopped onion
3 tblsp butter, melted
2 1/4 c fresh, soft breadcrumbs
2 tblsp chopped parsley
3 1/2 tsp worcestershire sauce
1 1/2 tsp salt
1 1/2 lbs fresh tomatoes, peeled; or 1 1-lb 15 1/2 ounce can
Italian tomatoes, drained and chopped
2 tblsp olive oil


Recipe



Saute onion in butter for 5 minutes. Stir in breadcrumbs, parsley, 1 1/2 teaspoons worcestershire sauce, salt, and set aside. Slice tomatoes into 1/4 inch thick slices. Arrange a layer in a lightly buttered 1 1/2 quart casserole. Combine oil and rest of worcestershire sauce and pour a little over tomatoes. Sprinkle lightly with breadcrumb mix. Repeat layers, ending with breadcrumbs. Bake covered at 375°F for 30 minutes. Uncover and bake an additional 15 minutes or until breadcrumbs are lightly browned.