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Title: Scalloped Tomato and Cheese Bake
Categories: None
Yield: 8 Servings
| 4 | lg | Firm-ripe tomatoes |
| 1 | Medium-size onion, chopped (1/2 cup) | |
| 1/4 | c | (1/2 stick) butter or margarine |
| 2 | c | Soft bread crumbs (4 slices) |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | ts | Sugar |
| 1/2 | ts | Leaf marjoram, crumbled |
| 1/4 | c | (1/2 stick) butter or margarine, melted |
| 1/4 | c | Shredded Cheddar cheese |
1. Core tomatoes; cut each into 8 even-size wedges.
2. Saute onion in butter in a large skillet until soft, about 5 minutes. Add bread crumbs, salt, pepper, sugar and marjoram; toss lightly.
3. Line a 1 1/2-quart shallow baking dish (7 3/8 x 3 5/8 x 2 1/4-inches) with half the tomatoes;sprinkle with half the bread mixture. Repeat with remaining tomato wedges and crumb mixture. Drizzle melted butter over top.
4. Bake in a moderate oven (350 degrees) for 25 minutes or until tomatoes
are soft and crumb mixture is lightly browned. Sprinkle cheese over top and
return to oven until cheese melts, about 5 minutes. Posted to FOODWINE
Digest 21 Mar 97 by "Elizabeth A. Post" previous next