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.
- 8 medium tomatoes, peeled and quartered
- 1 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 teaspoon sugar
- 1⁄2 teaspoon dry mustard
- 2 tablespoons butter
- 2 large onions, sliced
- 2 1⁄2 cups fresh breadcrumbs
- 6 tablespoons butter, melted
- 1⁄4 cup freshly grated parmesan cheese
- Mix well the tomatoes, salt, pepper, sugar and dry mustard.
- Saute the onions in the 2 T of butter.
- Mix the bread crumbs with the melted butter.
- In a buttered 1 1/2-quart casserole, layer the tomatoes, then onions, then crumbs.
- Bake at 350° for 25 minutes.
- Sprinkle with cheese, bake 5 minutes more.
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!
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!