Scalloped Tomatoes

from the Williamsburg Cookbook

brought to the Calvary-Fletcher Singing, 2013, by Leslie Booher

Preheat oven to 350 degrees


1 small onion, chopped
4 T butter
1 1/2 cups dry unseasoned bread cubes (3 slices bread toasted on low until dry throughout)
1/2 cup light brown sugar
5 cups (2 1/2 lbs) canned tomatoes---I use three 14 1/2 oz. cans
1 t salt
1/2 t fresh cracked pepper

Grease round casserole dish.
Sauté onion in butter until soft, but not brown.
Add bread cubes and brown sugar, stirring over low heat 3 to 5 mins.
Stir in tomatoes. Add seasoning
Put tomatoes in prepared casserole and bake at 350 F. for 30 to 40 mins, or until casserole is bubbly.

June 2013