Amish Escalloped Tomatoes

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MC-Formatted and Posted by: Donni

 

 

 

* Exported from MasterCook *

 

Amish Escalloped Tomatoes

 

Recipe By :Marcia Adams' Heirloom Recipes-Yesterday's Favorites,

Tomorrow's Treasures

Serving Size : 6 Preparation Time :0:00

Categories : Side Dish Tomatoes

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1-pound 12-ounce can peeled tomatoes

(or 6 medium-sized ripe tomatoes, peeled

and cored)

2 tablespoons packed light brown sugar

2 teaspoons dried basil or 1 1/2 tablespoons fresh

minced

1/2 teaspoon salt

1/4 teaspoon grated nutmeg

Dash pepper

1 1/2 cups soft bread crumbs

1/2 cup soda cracker crumbs

3 tablespoons butter -- divided

 

Preheat the oven to 375 degrees.

In a food processor, briefly process the tomatoes, brown sugar, basil,

salt, nutmeg, and pepper together until the tomatoes are coarsely chopped. In

a greased 3-inch-deep, 7 1/2-inch diameter souffle dish, layer half of the

bread crumbs, then half of the tomato mixture, then all of the cracker

crumbs. Dot with half of the butter. Add the remaining tomatoes, top with the

remaining, and dot with the remaining butter. Bake for 35 to 40 minutes, or

until the top is golden and bubbly. Serve immediately.

 

 

 

 

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