Scalloped Tomatoes
I found this recipe in one of my old cookbooks (Better Homes and Gardens Junior Cookbook of 1955) and adapted it to be a little more flavorful. It ended up being surprisingly delicious and really cheap.
4 slices toast
1 28oz can diced tomatoes
1 tbsp dried chopped onion
1 tbsp brown sugar
1 tsp dried basil
1/4 tsp garlic powder
1/2 tsp seasoned salt
a pinch of dried chili flakes (optional)
1/4 cup margarine, melted
Preheat over to 375F. Grease a 2 quart casserole dish.
Cut 2 slices of the toast into small cubes. Crush the other 2 slices into bread crumbs.
In a bowl mix together tomatoes, onion, sugar, basil, garlic, seasoned salt and chili flakes.
Put half of the tomato mixture in casserole. Then evenly layer toast cubes on top. Add second half of tomatoes. Spread bread crumbs on top. Sprinkle with a little additional seasoned salt and dried onions, if desired. Pour melted margarine evenly over the bread crumbs.
Bake the casserole about 30 minutes.
4 slices toast
1 28oz can diced tomatoes
1 tbsp dried chopped onion
1 tbsp brown sugar
1 tsp dried basil
1/4 tsp garlic powder
1/2 tsp seasoned salt
a pinch of dried chili flakes (optional)
1/4 cup margarine, melted
Preheat over to 375F. Grease a 2 quart casserole dish.
Cut 2 slices of the toast into small cubes. Crush the other 2 slices into bread crumbs.
In a bowl mix together tomatoes, onion, sugar, basil, garlic, seasoned salt and chili flakes.
Put half of the tomato mixture in casserole. Then evenly layer toast cubes on top. Add second half of tomatoes. Spread bread crumbs on top. Sprinkle with a little additional seasoned salt and dried onions, if desired. Pour melted margarine evenly over the bread crumbs.
Bake the casserole about 30 minutes.