This dish has been a family favorite from over 25 years ago when I had a lot of tomatoes at all times. My husband had every variety in large amounts in his garden and I spent a lot of time canning and freezing them for use all through the year. This is a favorite side dish to serve with salmon patties and macaroni and cheese.
OLD TIME SCALLOPED TOMATOES
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1 Tblsp. oil
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1/2 cup chopped onion
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One 14-15 oz. can whole peeled tomatoes, drained
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One 14-15 oz. can crushed tomatoes
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2 Tblsp. butter
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1/4 cup brown sugar
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Dash of salt and a few grinds of black pepper
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2 cups soft bread crumbs
Preheat oven to 350 degrees F
In small skillet, heat oil and saute onions on low heat until soft. Sprinkle lightly with salt and pepper.
In 8×8″ baking pan place tomatoes. Roughly cut up the whole tomatoes. Add the sauteed onions.
In the same skillet used for the onions, melt the butter, stir in brown sugar until dissolved. Add to tomato mixture and stir to blend.
Sprinkle crumbs on top of tomato mixture and bake @ 350 degrees F for approximately 20 minutes until tomatoes are heated through and topping is browned.
Yield: 6 servings
JC Cannon
It seems funny to me that 25 years ago is considered “old times”. My mom threw this dish together at the end of the GREAT depression, only she used canned STEWED tomatoes diced bread and butter. Although I am now 75
years old, it seems like yesterday.
My favorite twist
is to use Ritz crackers in place of the bread. I call it, Ritzy Depression Era Scalloped Tomatoes Deluxe.
UMMM….