Constance
Master Chef
Scalloped Tomato & Cheese Bake
Ingredients:
4 large tomatoes
i medium onion chopped (1/2 cup)
1/4 cup(1/2 stick)butter or margerine
2 cups soft bread crumbs (4 slices)
1 tsp. salt
1/2 tsp. pepper
1 tsp sugar
1/2 tsp leaf marjoram,crumbled
1/4 cup (1/2 stick( butter or margerine, melted
1/4 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. Add bread
crumbs,salt, pepper,sugar and marjoram; toss lightly.
3. Line 1 1/2 quart shallow baking dish with half the tomatoes;
sprinkle with half the bread mixture. Repeat for 3rd and 4th
layers.Drizzle melted butter over top.
4. Bake @ 350 for 25 minutes until crumb mixture is lightly browned.
Sprinkle cheese over top & return to oven until cheese melts.
Ingredients:
4 large tomatoes
i medium onion chopped (1/2 cup)
1/4 cup(1/2 stick)butter or margerine
2 cups soft bread crumbs (4 slices)
1 tsp. salt
1/2 tsp. pepper
1 tsp sugar
1/2 tsp leaf marjoram,crumbled
1/4 cup (1/2 stick( butter or margerine, melted
1/4 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. Add bread
crumbs,salt, pepper,sugar and marjoram; toss lightly.
3. Line 1 1/2 quart shallow baking dish with half the tomatoes;
sprinkle with half the bread mixture. Repeat for 3rd and 4th
layers.Drizzle melted butter over top.
4. Bake @ 350 for 25 minutes until crumb mixture is lightly browned.
Sprinkle cheese over top & return to oven until cheese melts.
