Scalloped Tomatoes

Sea Sun

By
@Seasun

This recipe is from Living History Farms, which is quite an experience. Once you arrive, a group of about 12 people taking an authentic ride to the "country farm house" (in any weather!) which is circa 1860.

Everyone is seated at the large dining room table as the cook makes everything over a large wood burning fireplace which would have been the way things were done then.

The recipes are original, though some have been adapted to more "modern" versions. This was adapted from The Everyday Cookbook.

My husband just visited the Living History Farms again this past week with his work associates and each time he goes, he brings home the sheet of recipes and makes a note of the dishes he enjoys. This is one of them!


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Comments:

Prep:

10 Min

Cook:

1 Hr

Ingredients

4 can(s)
tomatoes (chopped)
2 large
eggs (slightly beaten)
1/2 tsp
pepper
2 tsp
sugar
1/3 c
flour

CRUMB TOPPING

1/2 c
butter
1/2 tsp
garlic powder
4 c
bread crumbs
1 medium
onion (finely chopped)
1/2 c
parmesan cheese (grated)

Directions Step-By-Step

1
Combine tomatoes, eggs, pepper, sugar and flour and add to buttered casserole dish.
2
Crumb topping: Saute butter, onion and add garlic powder. Remove from stove and add remaining ingredients listed in crumb topping. Sprinkle on top of tomatoes. Bake at 350 degrees for 1 hour.

About this Recipe

Course/Dish: Sides