BREADED TOMATOES THE OLD FASHIONED WAY BY FREDA
You asked for it. I found this "Old Recipe" in my stash of "Old Recipes". My Grandma Made all (3) Of these. "Her's was Just called stewed tomatoes". I think She used the "2nd recipe" more often after she No longer Canned, or grew a garden. Ifo Only: I also Searched and found this recipe or Similar ones have many different...
Provided by FREDA GABLE
Categories Other Appetizers
Time 45m
Number Of Ingredients 23
Steps:
- 1. RECIPE # 1. Breaded Stewed Tomatoes Old Fashioned. Preheat the Oven @ 400 degrees F.
- 2. Combine Tomatoes, Cloves, Sugar and salt in Saucepan. Cook overMed. Heat till tomatoes are tender. Pour into Shallow Baking dish. Top tomatoes with the Stale Bread Cubes. Pour Melted Butter over Bread Cubes. Bake in 400 degree oven, till bread Crumbs are golden Brown. This is a good way to get rid of Old bread heels and get Your Vegies too. A Very thrifty recipe.
- 3. RECIPE # 2 My Grandmas Stewed tomatoes Saute Onion Very well in the butter over Med Heat.(do Not Brown) Add: Tomatoes,I let this simmer about 15-20 min. At the very End, I add the Bread Cubes and stir Carefully. I use I think (1) piece but may need a little more. Depends on how you remember your looking, and tasting. It is served in a little glass side Dish per prson, topped with a tiny dab more of Butter on top. NOTE: Some Recall & Use a cream in theirs, My grandmother Did not use any cream in hers. Enjoy. . .My Grandmother would thank You for using this recipe. . . if she Knew.
- 4. RECIPE #4 My Grandma's Homemade Stewed Tomatoes Heat the Oil in a saucepan. Chop Onion, Pepper, & Celery, Add to Oil and Cook over Med Heat till good and tender. Cut p the Scalded and Peeled Tomatoes, and add to the same pan. Add: the Sugar, Salt and Pepper. Reduce the Heat to Med Low (Simmer) and Cook for about 45 Min. This makes 6-8 servings.
SCALLOPED TOMATOES
Steps:
- Preheat the oven to 350 degrees F.
- Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
- Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.
- Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.
GRANDMA'S BREADED (SCALLOPED) TOMATOES
This is a recipe I grew up eating at my grandparents and at home. I made it for my children off and on as they grew up. A year ago while discussing what we should have for Christmas dinner, my oldest daughter who is now 30 years old requested I make her some Breaded Tomatoes. I was kind of shocked but agreed to make them. My...
Provided by Cathy Riggs
Categories Side Casseroles
Time 45m
Number Of Ingredients 8
Steps:
- 1. Lightly butter toasted bread with part of butter. Cut into cubes and put aside. Cook celery and onion in remaining butter for a few minutes until crisp tender. Add fresh or canned tomatoes, if using canned - do not drain! Bring to a boil, reduce heat, cover and simmer about 8 to 10 minutes.
- 2. Combine the flour, sugar, marjoram, a few tablespoon water, a pinch of salt and dash of pepper. Stir into tomatoes. Cook and stir for a few minutes until bubbly.
- 3. In a greased 1-quart casserole alternate tomatoes and toast cubes making toast be the top layer! You can sprinkle some parmesan cheese on if you would like, but is fine without it. Bake in a 350 degree oven for twenty minutes or until bubbly. Enjoy!!
- 4. You can use cans of Italian stewed tomatoes and omit the celery, onion and marjoram from this recipe. It is easy to double or triple this recipe for large groups.
OLD-FASHIONED SCALLOPED POTATOES
This recipe makes a small quantity but still has old-fashioned goodness. These tender potatoes taste great with any main dish, but I especially like them with meat loaf.-Dawn Fagerstrom, Warren, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, melt 3 teaspoons of butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Place half of the potatoes in a greased 2-cup baking dish; top with the onion and half of the sauce. Layer with remaining potatoes and sauce. Dot with remaining butter. Cover and bake at 350° for 30 minutes. Uncover; bake 30-40 minutes longer or until potatoes are tender.
Nutrition Facts :
SCALLOPED TOMATOES WITH PARMESAN
Use fresh tomatoes, rather than canned for this most comforting hot vegetable side dish. From Sarah Leah Chase's Cold-Weather Cooking.
Provided by CulinaryQueen
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F/180°C.
- Heat bacon fat in large heavy skillet over medium heat. Add bread cubes and stir to coat evenly. Saute until lightly browned all over, about 5-7 minutes.
- Add the tomatoes, garlic and sugar to the pan. Cook, stirring frequently, about 5 minutes. Season with salt and pepper, tben stir in the basil and remove from heat.
- Transfer tomato mixture to a shallow 1 1/2 quart casserole dish. Sprinkle with the parmesan and drizzle with the olive oil.
- Bake 35-40 minutes, until bubbly and lightly browned.
- Serve and enjoy!
Nutrition Facts : Calories 278, Fat 10.9, SaturatedFat 3.9, Cholesterol 14.7, Sodium 523.5, Carbohydrate 34.1, Fiber 3.6, Sugar 8.8, Protein 11.9
OLD FASHIONED SCALLOPED TOMATOES
This is a really old recipe; your grandmother probably made something like this. The recipe was posted by gaudrey_GA on the TOH website. She warns not to use raw tomatoes since the flavor will not be the same. If you cook them first, then you can use them.
Provided by Lorraine of AZ
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Cook onion in butter just until tender, but not browned. Pour into a bowl with the tomatoes.
- Cut very lightly toasted bread inro small cubes and add. Add remaining ingredients and stir to combine well.
- Pour into greased casserole dish and bake 45 minutes in preheated oven.
Nutrition Facts : Calories 284.1, Fat 13, SaturatedFat 7.6, Cholesterol 30.5, Sodium 566.6, Carbohydrate 39.6, Fiber 3.6, Sugar 21.1, Protein 4.6
SCALLOPED TOMATOES
Steps:
- Preheat oven to 350 degrees.
- Melt 3 tablespoons butter and butter each bread slice. Trim off and discard bread crusts. Cut slices into 1-inch cubes. Scatter cubes in one layer in baking sheet and place in oven. Bake 5 minutes and stir to redistribute cubes. Continue baking until nicely browned, about 5 minutes longer. Set aside.
- Chop tomatoes coarsely.
- Heat remaining 2 tablespoons butter in heavy saucepan and add shallots or onions. Cook, stirring, until wilted. Add tomatoes, sugar, salt and pepper.
- Combine tomato mixture, toasted bread cubes and chives. Spoon into baking dish and sprinkle with cheese, if desired. Place in oven and bake 15 minutes.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 354 milligrams, Sugar 6 grams, TransFat 0 grams
GRANDMA'S CHEESY POTATOES
My grandmother makes this every year with a brisket for Christmas dinner. This is hands down my favorite potato recipe ever. I leave the skins on the potatoes, but this is optional. Garnish with chopped green onions or Italian parsley, and top with more cheese for a restaurant 'look.' I hope you enjoy this recipe as much as we do.
Provided by tiffany kramer
Categories Side Dish Potato Side Dish Recipes
Time 1h5m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 9x13-inch baking dish with cooking spray.
- Place yellow and red potatoes into a large pot and cover with salted water; bring to a boil. Cook until soft, about 10 minutes. Drain.
- Combine mozzarella cheese, Cheddar cheese, sour cream, and mayonnaise in a large bowl; mix well. Slowly add potatoes and toss; use a wooden spoon or flat spatula to avoid mashing the potatoes.
- Pour potatoes into the prepared pan. Dot butter over the top and cover with foil.
- Bake in the preheated oven, 25 to 30 minutes. Remove from oven and uncover. Preheat the oven's broiler. Return to the oven and broil until top is browned, about 5 minutes.
Nutrition Facts : Calories 219.8 calories, Carbohydrate 13.8 g, Cholesterol 28.8 mg, Fat 16.3 g, Fiber 1.2 g, Protein 5.4 g, SaturatedFat 6.7 g, Sodium 176.5 mg, Sugar 0.6 g
HEALTHY SCALLOPED TOMATOES
Warm and comforting, this old-fashioned side dish is a great way to use up garden bounty. From West Salem, Wisconsin, Norma Pipe says, "I lightened the original recipe by using less butter and flour and only a bit of honey."
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a nonstick skillet, cook onion and celery in butter until tender. Stir in the flour until blended; cook 1 minute longer. Stir in the honey, mustard, salt and pepper until blended. Stir in bread cubes and tomatoes., Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until bubbly.
Nutrition Facts : Calories 88 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 304mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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