It's that time of year when instead of having a couple of red, ripe tomatoes, you suddenly have a five gallon bucket full! Abundance is a blessing, but too many tomatoes are also a puzzle. Besides the obvious tomato sauce, spaghetti sauce, stewed tomatoes for soups and chili next winter, there are a number of baked side dishes using tomatoes that go well with grilled meats and other fresh veggies.
I grew up eating Scalloped Tomatoes. Mama made this in winter from canned tomatoes and it was like having a summer meal. I especially like these made from the sun ripened tomatoes of summer. They can be sweet or savory. For sweet, omit the basil and add more brown sugar. For savory, add 1 teaspoon minced garlic and increase the herbs. Either way, this is sure to become a family favorite!
Basil, brown sugar, bread cubes and onions are cooked up with thick, juicy chunks of tomato, and then baked in the oven until your kitchen smells wonderful.
1/4 cup butter
1 cup chopped onion
1 teaspoon salt
ground black pepper to taste
1/2 teaspoon dried basil ( or 2 teaspoons chopped fresh basil)
4 teaspoons brown sugar
5 tomatoes, peeled, seeded and sliced (or cut into large chunks)
2 cups soft ( 1-inch) bread cubes
Preheat oven to 350 degrees.
Sauté butter and onion in a medium saucepan until onion is transparent. Place salt, pepper, basil, brown sugar and tomatoes in the saucepan; stir. Add bread and stir until the ingredients are well combined.
Pour the mixture into a greased 9x13 -inch baking dish. Bake for 30 to 35 minutes.