Herbed scalloped tomatoes

Yield: 8 Servings

Measure Ingredient
7 pounds Ripe tomatoes, peeled,
Chopped and seeded
2½ cup Herb seasoned stuffing
1 small Onion chopped
2 tablespoons Sugar
1 teaspoon Salt
¼ teaspoon Freshly ground pepper
½ teaspoon Nutmeg
½ teaspoon Powdered oregano
¼ teaspoon Powdered rosemary
5 tablespoons Butter

Preheat oven to 375 F. Drain tomatoes well. Toss with 2 cups of the stuffing, onion, sugar, salt, pepper, nutmeg, oregano, and rosemary.

Place in a buttered 3 quart casserole. Sjprinkle with the remaining ½ cup stuffing and dot with butter. Bake for 45 minutes submitted by marina source: San Francisco A la Carte recipe book

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