Breaded Tomatoes The Old Fashioned Way By Freda Recipes
BREADED TOMATOES
A good side dish.From the Marengo United Quilter's Recipe and Remembrance Cookbook.In Crawford County Indiana
Provided by Rhonda O
Categories Vegetable
Time 35m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Mix tomatoes, onion, greenpepper, salt, pepper, margarine, and sugar in saucepan.
- cook until greenpepper and onion are tender.
- Add bread.
- Cook awhile longer on low heat.
- You can add zucchini to this dish also.
- Good!
Nutrition Facts : Calories 700.7, Fat 48.1, SaturatedFat 8.5, Sodium 2210.1, Carbohydrate 62.2, Fiber 4.3, Sugar 20.6, Protein 7.6
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.
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