Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Melted butter |
| \N \N | Bread or cracker crumbs |
| \N \N | Tomatoes; canned or fresh |
| \N \N | Salt |
| \N \N | Pepper |
Mrs. W. R. Babb
Whether "scalloped," "escaloped," or "scolloped," tomatoes prepared this way appear in Midwestern
cooking from at least the middle of the nineteenth century. Some recipes include onions, brown sugar, or nutmeg in the tomato layers.
Butter a baking pan; first put in a layer or crumbs, then a layer of tomatoes; repeat until the pan is full, finishing with crumbs. Pour butter over the top and season with salt and pepper. Heat in a moderate oven until hot,
about ½ hour.
Posted to recipelu-digest by LSHW <shusky@...> on Feb 09, 1998