Scalloped tomato and cheese bake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Firm-ripe tomatoes |
| 1 | Medium-size onion, chopped (1/2 cup) | |
| ¼ | cup | (1/2 stick) butter or margarine |
| 2 | cups | Soft bread crumbs (4 slices) |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Leaf marjoram, crumbled |
| ¼ | cup | (1/2 stick) butter or margarine, melted |
| ¼ | cup | Shredded Cheddar cheese |
Directions
1. Core tomatoes; cut each into 8 even-size wedges.
2. Saute onion in butter in a large skillet until soft, about 5 minutes.
Add bread crumbs, salt, pepper, sugar and marjoram; toss lightly.
3. Line a 1½-quart shallow baking dish (7 ⅜ x 3 ⅝ x 2 ¼-inches) with half the tomatoes;sprinkle with half the bread mixture. Repeat with remaining tomato wedges and crumb mixture. Drizzle melted butter over top.
4. Bake in a moderate oven (350 degrees) for 25 minutes or until tomatoes are soft and crumb mixture is lightly browned. Sprinkle cheese over top and return to oven until cheese melts, about 5 minutes. Posted to FOODWINE Digest 21 Mar 97 by "Elizabeth A. Post" <millefiore@...> on Mar 22, 1997