BREADED TOMATOES THE OLD FASHIONED WAY BY FREDA
You asked for it. I found this "Old Recipe" in my stash of "Old Recipes". My Grandma Made all (3) Of these. "Her's was Just called stewed tomatoes". I think She used the "2nd recipe" more often after she No longer Canned, or grew a garden. Ifo Only: I also Searched and found this recipe or Similar ones have many different...
Provided by FREDA GABLE
Categories Other Appetizers
Time 45m
Number Of Ingredients 23
Steps:
- 1. RECIPE # 1. Breaded Stewed Tomatoes Old Fashioned. Preheat the Oven @ 400 degrees F.
- 2. Combine Tomatoes, Cloves, Sugar and salt in Saucepan. Cook overMed. Heat till tomatoes are tender. Pour into Shallow Baking dish. Top tomatoes with the Stale Bread Cubes. Pour Melted Butter over Bread Cubes. Bake in 400 degree oven, till bread Crumbs are golden Brown. This is a good way to get rid of Old bread heels and get Your Vegies too. A Very thrifty recipe.
- 3. RECIPE # 2 My Grandmas Stewed tomatoes Saute Onion Very well in the butter over Med Heat.(do Not Brown) Add: Tomatoes,I let this simmer about 15-20 min. At the very End, I add the Bread Cubes and stir Carefully. I use I think (1) piece but may need a little more. Depends on how you remember your looking, and tasting. It is served in a little glass side Dish per prson, topped with a tiny dab more of Butter on top. NOTE: Some Recall & Use a cream in theirs, My grandmother Did not use any cream in hers. Enjoy. . .My Grandmother would thank You for using this recipe. . . if she Knew.
- 4. RECIPE #4 My Grandma's Homemade Stewed Tomatoes Heat the Oil in a saucepan. Chop Onion, Pepper, & Celery, Add to Oil and Cook over Med Heat till good and tender. Cut p the Scalded and Peeled Tomatoes, and add to the same pan. Add: the Sugar, Salt and Pepper. Reduce the Heat to Med Low (Simmer) and Cook for about 45 Min. This makes 6-8 servings.
SCALLOPED TOMATOES
Steps:
- Preheat the oven to 350 degrees F.
- Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
- Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.
- Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.
GRANDMA'S BREADED (SCALLOPED) TOMATOES
This is a recipe I grew up eating at my grandparents and at home. I made it for my children off and on as they grew up. A year ago while discussing what we should have for Christmas dinner, my oldest daughter who is now 30 years old requested I make her some Breaded Tomatoes. I was kind of shocked but agreed to make them. My...
Provided by Cathy Riggs
Categories Side Casseroles
Time 45m
Number Of Ingredients 8
Steps:
- 1. Lightly butter toasted bread with part of butter. Cut into cubes and put aside. Cook celery and onion in remaining butter for a few minutes until crisp tender. Add fresh or canned tomatoes, if using canned - do not drain! Bring to a boil, reduce heat, cover and simmer about 8 to 10 minutes.
- 2. Combine the flour, sugar, marjoram, a few tablespoon water, a pinch of salt and dash of pepper. Stir into tomatoes. Cook and stir for a few minutes until bubbly.
- 3. In a greased 1-quart casserole alternate tomatoes and toast cubes making toast be the top layer! You can sprinkle some parmesan cheese on if you would like, but is fine without it. Bake in a 350 degree oven for twenty minutes or until bubbly. Enjoy!!
- 4. You can use cans of Italian stewed tomatoes and omit the celery, onion and marjoram from this recipe. It is easy to double or triple this recipe for large groups.
SCALLOPED TOMATOES
This is a variation on my mothers recipe.
Provided by Linda
Categories Side Dish Vegetables Tomatoes
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Saute butter and onion in a medium saucepan until onion is transparent. Place salt, pepper, basil, brown sugar and tomatoes into the saucepan, stir. Stir in bread until all of the ingredients are well seasoned.
- Pour the tomato bread mixture into a greased 9x13 inch casserole. Bake for 30 to 35 minutes. Enjoy.
Nutrition Facts : Calories 140.4 calories, Carbohydrate 15.6 g, Cholesterol 20.3 mg, Fat 8.3 g, Fiber 2.1 g, Protein 2.3 g, SaturatedFat 5 g, Sodium 529.3 mg, Sugar 7.5 g
TOMATO CASSEROLE
Fresh tomatoes star in this delicious casserole from Debbie Campbell of Peterborough, Ontario. "This is a great side dish, very simple and fast," she says. "It's especially tasty when tomatoes are from the garden or, in my case, when I get a basket from the farmers' market."
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the tomatoes, onion, sugar, salt and pepper. Transfer to a 2-qt. baking dish coated with cooking spray. Combine the bread crumbs, cheese and butter; sprinkle over tomato mixture. , Bake, uncovered, at 350° for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 129 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 334mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
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- Add diced tomatoes to a mixing bowl along with beaten eggs, salt, pepper and onion powder. Stir to combine.
- Add in 3/4 of the Parmesan cheese and bread cubes, reserving a handful of the bread cubes for topping. Stir to combine.
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