SCALLOPED TOMATOES
8 to 10 servings
An old-fashioned way to make use of the summer’s bounty of fresh tomatoes.
Preheat the oven to 350°F. Grease a 10-inch shallow round baking or quiche dish or pie pan. Peel, halve, and seed, if desired:
- 3 pounds tomatoes
Chop into ¼-inch pieces (you should have about 4 cups). Melt in a large skillet over medium heat:
- 2 tablespoons butter
Stir in and cook, stirring constantly, until fragrant and nicely toasted, 4 to 6 minutes:
- 1½ cups dry bread crumbs
Scrape the crumbs into a bowl and set aside. Return the skillet to medium heat and add:
- 3 tablespoons butter
Heat until the foam begins to subside, then add:
- 1 medium onion, finely chopped
- 1 large red or green bell pepper, finely chopped
Cook, stirring occasionally, until tender and just beginning to brown, about 10 minutes. Add the vegetables to the crumbs along with:
- 1 tablespoon sugar
- ¾ teaspoon salt
- ½ teaspoon black pepper
Mix well. Distribute half of the crumb mixture over the bottom of the baking dish. Cover evenly with the tomatoes and sprinkle lightly with:
- Salt and black pepper
Sprinkle the remaining crumb mixture evenly over the top. Bake until the tomatoes are bubbling in the center and the top is richly browned, about 40 minutes.
Sprinkle with:
- Chopped parsley