Total Time
50mins
Prep 20 mins
Cook 30 mins

Good recipe to use up your end-of-the-summer glut of tomatoes. The first time I made this I was skeptical about the amount of bread crumbs, but it worked - the bread crumbs become almost like a sauce from soaking up the tomato juices. I found this recipe in Too Many Tomatoes by Burrows and Myers.

Ingredients Nutrition

Directions

  1. Mix well the tomatoes, salt, pepper, sugar and dry mustard.
  2. Saute the onions in the 2 T of butter.
  3. Mix the bread crumbs with the melted butter.
  4. In a buttered 1 1/2-quart casserole, layer the tomatoes, then onions, then crumbs.
  5. Bake at 350° for 25 minutes.
  6. Sprinkle with cheese, bake 5 minutes more.
Most Helpful

5 5

Definitely a great way to use up fresh tomatoes! I made a few minor changes-- added a minced clove of garlic to the onions as they sauteed, and I didn't layer the ingredients. I just mixed everything together (except the parmesan) and put it in a 13X9 casserole dish, sprinkling the cheese on top. It was yummy, but a little bit greasy so the next time I make it I'm going to cut the butter with the breadcrumbs in half, to about 3 tablespoons. I cooked some pasta to go with this and it made a delicious meatless meal!

5 5

I just love homegrown tomatoes, and this was a great way to enjoy them! I made this exactly as written but I halved the recipe because I only had 4 tomatoes. Baking really brings out the sweetness in the tomatoes. I'll use this recipe again. Thanx for sharing it!