Friday, September 9, 2011

New Recipe

 Scalloped Tomatoes
1/4 cup Onion chopped; finely
3 1/2 to 4 cups of dried bread; torn or cut into cubes
2 TBLSP butter or margarine
2  14.5  oz. cans of stewed tomatoes; drained, reserve liquid.
2 TBLSP brown sugar
Dash of Salt ( I use Sea Salt)
Dash of Pepper
I actually used my electric skillet – so not to heat the kitchen!
In skillet- add Butter ,Onion and bread. Let cook until bread is browned and toasted and onions are somewhat clear.
Add tomatoes- You may slice them or cut them however you wish if they are whole. (mine were sliced already)
In a bowl; Add brown sugar To liquid reserved from Tomatoes mix well- stir this into skillet with the other ingredients. Salt and pepper to taste.
Cook on 350° until tomatoes are glazed over pretty well. Then turn down to simmer about 45 minutes.
This can bake in the oven on 350° for about 30 minutes.
This serves about 4 people.  * For a drier version don’t use liquid just stir Brown Sugar in at the same time as tomatoes for a more glazed dish.  Scalloped Tomatoes
We had this much left over.  It can be served along side another vegetable and makes an excellent side dish to sausage.
I’m thinking next time I may use corn bread and add black beans and jalapenos for a Tex-Mex version.  Doesn’t that sound good?

This is a great recipe for all those tomatoes that get canned this time of year and it uses up the left over bread from the bread machine-- (clearing space in the freezer!)

I’m linking up at Deborah Jean’s Dandelion house
Be sure and go there to see what other Farm girls are up to these days!

God Bless you and Thanks for Reading!


Kalyan said...

lovely looking simple recipe...delicious!

Teresa said...

Sounds interesting. When I get done with my canning, this might be a good new recipe to try!

Candy C. said...

The Tex-Mex version sounds yummy too!