Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
The following recipes are for Bob Stinnette of Gravette.
Stinnette is searching for an old recipe for breaded tomatoes.
Breaded tomatoes are known by many names — tomatoes Betty, scalloped tomatoes, stewed tomatoes, tomato pudding and gobbledygook among others.
The unifying theme is tomatoes, day-old bread or bread crumbs and butter.
If you have one that is different from or better than these, please share.
This one calls for fresh tomatoes.
Breaded Tomatoes I
2 pounds peeled and chopped fresh tomatoes
¼ teaspoon ground cloves
2 tablespoons granulated sugar
½ teaspoon salt, or to taste
4 slices day-old bread, cut in ½ inch cubes
4 tablespoons butter, melted
Heat oven to 400 degrees.
In a saucepan, combine the tomatoes, cloves, sugar and salt. Cook over medium heat until tomatoes are tender. Pour into a shallow baking dish. Top tomatoes with bread cubes. Pour melted butter over bread.
Bake until golden brown.
Makes about 4 servings.
Here, canned tomatoes are used. It is from the website Just a Pinch.
Old Fashioned Breaded Tomatoes
1 small onion, finely chopped
2 tablespoons butter
1 (28-ounce) can whole tomatoes in their juice, cut and diced
1 tablespoon granulated sugar
Salt and ground black pepper, to taste
1 to 2 slices day-old white bread, torn or cut into small pieces
In a saucepan, saute onion in butter over medium heat, until onion is tender, but not brown. Add the tomatoes, sugar, salt and pepper. Bring to a boil, reduce heat and simmer 15 to 20 minutes. Gently stir in the bread cubes.
Serve immediately.
Makes about 4 servings.
This one is a repeat from our archives, originally shared by Mary Haney.
Scalloped Tomatoes
1 ½ cups bread cubes or torn pieces
¼ to ½ cup butter, melted
1 (28-ounce) can whole tomatoes
¼ cup brown sugar
1 teaspoon salt
¼ teaspoon basil OR Italian seasoning
Place bread cubes in a 1-quart baking dish. Pour butter over bread and toss to coat.
In a bowl, mix tomatoes with brown sugar, salt and basil. Pour over bread; stir. Bake 25 to 30 minutes at 425 degrees.
Makes 4 servings.
Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, AR 72203; email:
kbrant@arkansasonline.com
Please include a daytime phone number.
Food on 09/18/2019