Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
We heard from at least a dozen Kats regarding SaraLou's request for a recipe for Tomatoes Betty. Unfortunately, while many Kats remembered the dish, few had written recipes for it.
The tomato dish is known by many names: Tomato Pudding, Scalloped Tomatoes, Stewed Tomatoes, Tomato Bread Pudding and Breaded Tomatoes.
"This sounds just like what my mom called 'Stewed tomatoes,' and there is no actual recipe for it that I know of. You bring a small pan of either fresh or canned tomatoes to a simmer, until their skins peel off easily, then add a teaspoon or so of white sugar (to taste) and several slices of bread torn into pieces, and continue to simmer until the tomatoes are fully cooked. I always thought this was delicious and still make it occasionally. You can add chopped bell peppers and onion if desired, and would simply cook until they are tender, but I prefer it with just the tomatoes, bread and sugar," writes Margaret Curry.
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"SaraLou's request for 'Tomato Betty' describes a 'dollop, pinch and to-taste' recipe that was a staple in our household growing up. With our family of seven in the early years, it was a very inexpensive dish, especially if all the ingredients were homemade. My hillbilly mother called it either 'Scalloped Tomatoes' or 'Tomato Pudding.' We didn't care which, only that she made plenty.
"She would first gather four or five slices of toasted white bread, leftover rolls, if that was even possible in our house, or leftover biscuits, whether refrigerated or 'real.' We liked the refrigerated biscuits as they were doughy and made that 'Whop!' sound when she opened them by striking the container on the counter-top edge. We knew something good was coming. Next, she simply poured a can or jar of tomatoes in a pot, the tomato amount depending on how many were to be seated around the table. To that she added a 'sprinkling' of salt, which was what she could dispense by pouring a suitable amount into her left palm, gathering it with her fingertips of her right hand and rubbing it through them into the tomatoes. Next came a dollop of butter, or about a rounded tablespoon, and about a quarter cup of white sugar. This medley was brought to a boil for about a minute then tasted for desired seasoning, with more salt, sugar or butter added if needed. With perfection reached, she added a 'goodly amount' of the previously baked or toasted bread, sometimes even a mixture if she didn't have enough of one of them. The heat was turned off and the mixture allowed to sit for about 15 minutes so the bread could soak up tomato juice. It is good warm or cold. As a cousin recently expressed it, we never ate and enjoyed it 'unless we were alone or with someone!'" writes Vivian Hogue.
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"I have used this recipe since about 1980 and I think I got it off a can of Hunt's tomatoes. I guess you could bake it in the oven, but the stovetop is quicker. It's a staple at our house," writes Mary Haney.
Scalloped Tomatoes
1/2 cup butter
2 to 3 slices bread, torn or cubed
2 to 3 cups canned tomatoes, whole or diced
1/4 cup brown sugar
1/4 teaspoon Italian seasoning (optional)
Melt butter in saucepan. Add bread and stir to coat. Add tomatoes, brown sugar and Italian seasoning. Heat until blended. Serve warm.
Peggy Schwede shares two versions of the dish she knows as "breaded tomatoes" or "scalloped tomatoes."
Tomato Betty #1
1 quart sliced, canned tomatoes with liquid
10 slices day-old white bread with crusts left on
1/2 cup white sugar
4 tablespoons butter
In a large bowl, stir sugar into the tomatoes. Tear 8 pieces of the bread into pieces and gently mix into the tomatoes. Pour the mixture into a buttered 2-quart casserole dish. Tear the other two pieces of bread into pieces and lay on top. Cut the butter into thin pats and put on top. Bake, uncovered, at 350 degrees for about 45 minutes, or until browned. (Some recipes say to toast the bread first.)
Tomato Betty #2
2 (14 1/2-ounce) cans diced tomatoes
1/2 cups bread cubes
1/4 teaspoon ground black pepper
1/2 stick butter, melted
1/4 cup brown sugar
In a large bowl, mix all the ingredients together lightly. Pour into a buttered 2-quart casserole dish and bake, uncovered, at 350 degrees until browned.
And finally, Carol Parker shares this one.
"This recipe is from my husband's family."
Tomatoes and Bread
1 (16-ounce) can tomatoes, chopped, 1/4 cup liquid reserved
3 slices bread, torn up
2 tablespoons sugar
1 tablespoon butter
Salt and ground black pepper
Heat oven to 350 degrees.
Layer in casserole dish in order listed, making two layers. Bake 45 minutes.
REQUEST
• Heavenly hash for Frances Piercy. "What I remember about it was that it was diced dates, graham cracker crumbs, nuts and she used cream to bind it together. She would pat it out in a square cake pan and refrigerate [it]. She served it with whip cream," Piercy writes.
Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
kbrant@arkansasonline.com
Please include a daytime phone number.
Food on 08/06/2014