Scalloped Tomatoes Recipe
Ingredients
| Chopped spanish onion | 1 1⁄2 Cup (24 tbs) | |
| Sugar | 1 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Sweet basil | 1⁄2 Teaspoon | |
| Soft bread crumbs | 2 Cup (32 tbs) | |
| Ripe tomatoes | 4 | |
| Butter | 2 Tablespoon | |
| Butter | 2 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 933 Calories from Fat 465
% Daily Value*
Total Fat 53 g81.6%
Saturated Fat 31.8 g158.8%
Trans Fat 0 g
Cholesterol 129 mg43%
Sodium 1638.6 mg68.3%
Total Carbohydrates 106 g35.4%
Dietary Fiber 14.3 g57.1%
Sugars 39.7 g
Protein 16 g31.6%
Vitamin A 114.7% Vitamin C 149.3%
Calcium 28.7% Iron 30.8%
*Based on a 2000 Calorie diet
Directions
Have ready a buttered 1 1/2-qt. casserole.
Heat 3 tbsp. butter in a heavy skillet.
Add onion and sprinkle with sugar, salt, pepper and basil.
Cook gently, stirring constantly, until onion is just tender but not browned.
Add about 1 cup of the bread crumbs and stir to blend.
Remove from heat.
Peel tomatoes and cut into thick slices (about 1/22 inch).
Put a layer of tomato slices in bottom of casserole.
Sprinkle with some of onion-bread crumb mixture.
Repeat layers until all is used, ending with a layer of tomatoes.
Melt the 2 tbsp. butter and add remaining 1 cup bread crumbs.
Toss to combine and sprinkle over layers in casserole.
Bake, uncovered, until tomatoes are tender and top is nicely browned, about 30 minutes.
Chef
