Herbed scalloped tomatoes
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | pounds | Ripe tomatoes, peeled, |
| Chopped and seeded | ||
| 2½ | cup | Herb seasoned stuffing |
| 1 | small | Onion chopped |
| 2 | tablespoons | Sugar |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground pepper |
| ½ | teaspoon | Nutmeg |
| ½ | teaspoon | Powdered oregano |
| ¼ | teaspoon | Powdered rosemary |
| 5 | tablespoons | Butter |
Directions
Preheat oven to 375 F. Drain tomatoes well. Toss with 2 cups of the stuffing, onion, sugar, salt, pepper, nutmeg, oregano, and rosemary.
Place in a buttered 3 quart casserole. Sjprinkle with the remaining ½ cup stuffing and dot with butter. Bake for 45 minutes submitted by marina source: San Francisco A la Carte recipe book
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