Tomato Side Dish

Tomato Side Dish Recipe

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Jeannie Burke

By
@JeannieBs

My Mother started making this in 1965 and it was the only way I could 'try' to eat tomatoes. Now I love it, make it so often but discovered, especially when making it for other people, ya have to love tomatoes.
This is adapted from Make It Now- Bake it Later #1

Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
15 Min
Cook:
1 Hr
Method:
Bake

Ingredients

2
large cans sold pack tomatoes
8
while cloves
8
whole peppercorns
1
bay leaf
1/2
yellow onion, chopped
3/4 c
brown sugar
3 or 4 slice
white bread, pulled into small pieces ( remove crusts)
2 Tbsp
butter

Step-By-Step

1Put cloves, peppercorns and bay leaf into cheesecloth bag. Cook tomatoes undrained with cheesecloth and a dash of salt on top of stove, stirring occasionally for 10 minutes. Add onion, sugar, bread and butter. Place in a greased baking dish, 8x8 or 9x9.
2When ready to bake, remove cheesecloth bag and bake at 400 for an hour.
3I have made this several ways. For example, putting everything into a baking dish and let it just bake. It doesn't taste as good!

About Tomato Side Dish

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American