Scalloped Tomatoes
- 1 can of whole tomatoes, or
- 8 good-sized raw tomatoes
- 3 cups soft breadcrumbs
- 3 tablespoons butter
- 1 tablespoon salt
- 1⁄4 teaspoon pepper
- 1 small onion
If canned tomatoes are used, drain away the liquid from them, using only the solid tomatoes. If raw tomatoes are used, scald them in boiling water and remove the skins and hard core. Melt the butter, add the crumbs, and stir them lightly until they are evenly buttered. Put one cupful in the bottom of a baking dish, lay the tomatoes over them, sprinkle the salt, pepper and grated onion over these and cover the top with the remaining crumbs. Bake them for one hour in an insulated oven, heating the stones until the [paper test], given on [page 225], shows a light brown colour.
Serves six or eight persons.