Scalloped tomato and cheese bake

8 Servings

Ingredients

Quantity Ingredient
4 larges Firm-ripe tomatoes
1 Medium-size onion, chopped (1/2 cup)
¼ cup (1/2 stick) butter or margarine
2 cups Soft bread crumbs (4 slices)
1 teaspoon Salt
½ teaspoon Pepper
1 teaspoon Sugar
½ teaspoon Leaf marjoram, crumbled
¼ cup (1/2 stick) butter or margarine, melted
¼ cup Shredded Cheddar cheese

Directions

1. Core tomatoes; cut each into 8 even-size wedges.

2. Saute onion in butter in a large skillet until soft, about 5 minutes.

Add bread crumbs, salt, pepper, sugar and marjoram; toss lightly.

3. Line a 1½-quart shallow baking dish (7 ⅜ x 3 ⅝ x 2 ¼-inches) with half the tomatoes;sprinkle with half the bread mixture. Repeat with remaining tomato wedges and crumb mixture. Drizzle melted butter over top.

4. Bake in a moderate oven (350 degrees) for 25 minutes or until tomatoes are soft and crumb mixture is lightly browned. Sprinkle cheese over top and return to oven until cheese melts, about 5 minutes. Posted to FOODWINE Digest 21 Mar 97 by "Elizabeth A. Post" <millefiore@...> on Mar 22, 1997

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