scalloped tomatoes
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!
prep time
10 Min
cook time
1 Hr
method
---
yield
Ingredients
- 4 cans tomatoes (chopped)
- 2 large eggs (slightly beaten)
- 1/2 teaspoon pepper
- 2 teaspoons sugar
- 1/3 cup flour
- CRUMB TOPPING
- 1/2 cup butter
- 1/2 teaspoon garlic powder
- 4 cups bread crumbs
- 1 medium onion (finely chopped)
- 1/2 cup parmesan cheese (grated)
How To Make scalloped tomatoes
-
Step 1Combine tomatoes, eggs, pepper, sugar and flour and add to buttered casserole dish.
-
Step 2Crumb 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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