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Scalloped Tomatoes Recipe
|Chopped spanish onion||1 1⁄2 Cup (24 tbs)|
|Sugar||1 1⁄2 Teaspoon|
|Sweet basil||1⁄2 Teaspoon|
|Soft bread crumbs||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 718 Calories from Fat 251
% Daily Value*
Total Fat 29 g44.1%
Saturated Fat 16.3 g81.7%
Trans Fat 0 g
Cholesterol 64.5 mg
Sodium 1635.3 mg68.1%
Total Carbohydrates 106 g35.4%
Dietary Fiber 14.3 g57.1%
Sugars 39.6 g
Protein 16 g31.1%
Vitamin A 99.7% Vitamin C 149.3%
Calcium 28% Iron 30.8%
*Based on a 2000 Calorie diet
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.