The Weekend Dish – Scalloped Tomatoes

By Susan Greene
The first dish we are bringing to the table from our grandmother’s recipe box is one which has also made it into the family cookbook Catherine compiled a few years back. I don’t remember the exact occasion when I first tasted this dish. It could have been at a family party or a dinner served during a weekend visit. I do remember thinking it was delicious and wanting to have it again. It is simple to prepare and yet impressive, two of my favorite qualities in a dish. Fresh tomatoes could be used in the summertime when they are readily available.

scalloped tomatoesIf you like bread, cheese and tomatoes, there’s a very good chance you will love this dish also.

minced onions

Scalloped Tomatoes

  • 1 – 1 pound can of whole tomatoes, quartered
  • 4 slices of toast or 1 1/2 cup of croutons ( I used a combination of the two, I had some leftover bread to use up, so cubed it and toasted it in the oven)
  • 1 tablespoon minced onion
  • 1/4 cup melted butter, or olive oil
  • 1 cup cubed mozzarella cheese
  • 1 cup cubed cheddar cheese
  • pinch of salt
  • 1/4 teaspoon pepper

Combine all ingredients in a 1 1/2 – 2 quart casserole dish.

scalloped tomatoes ready to bakeBake uncovered at 375° for 20 minutes.   Serves 4-5.

scalloped tomatoesThat’s all there is to it!

Here’s to warm, yummy comfort food for your weekend.

~ Susan

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