Scalloped Tomatoes (1982)

• 3 lbs tomatoes
• 2 cups lighted packed fresh bread crumbs
• 8 tbspns butter
• 1/2 cup minced shallots or onions
• Chopped basil (optional)
• Salt and freshly ground pepper

Peel and halve the tomatoes. If the tomatoes are very large, cut each half into 2 thick slices. Let drain while preparing the bread crumbs.

Heat 7 tablespoons of butter, and sauté the onions or shallots until wilted. Stir in the bread crumbs, coating with butter, and lightly cook. Add the basil, and season with salt and pepper.

Place half the tomato slices in a buttered 8-x-8-inch baking dish. 
Top with half the crumb mixture. Repeat the layering and dot with remaining butter. Bake in a preheated 350 degree oven for 30 minutes. Serves 4 to 6.

More "Lost" Tomato Recipes

Tomato Quiche (1983)

Old-Time Tomato Cookies (1926)

(Origin - "The Victory Garden Cookbook" by Marian Morash, published by Alfred A. Knopf, 1982.)