Scalloped Tomatoes

by Amy Griffis

Prep time: 0:10 Overall time: 1:10

Servings: 6 servings

INGREDIENTS

2 cans (#303) whole tomatoes or 2 quarts homecanned tomatoes, juice kept
3 tbsp. sugar
1 tbsp. finely chopped onion
2-3 slices white bread, cut into 1/2" cubes or unseasoned dry bread cubes
2 tsp. butter
Salt and pepper, to taste

INSTRUCTIONS

Remove stem end of tomato and rough chop them. Put all tomatoes into a casserole and rest of ingredients. Dot top with butter. Bake uncovered at 350°F for about 1 hour.

CHEF COMMENTS

I usually make a meat loaf and baked potatoes with this dish. All take about 1 hour to cook. All dishes can be made ahead and the kids can put them in the oven and the meal is done. The BEST for a cold winter meal.

Tagged: sidedishes, tomatoes add tags

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