Scalloped Tomato And Cheese Bake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 8 | Servings | ||
INGREDIENTS
| 4 | Firm-ripe tomatoes | |
| 1 | Medium-size onion, chopped | |
| 1/2 cup | ||
| 1/4 | c | 1/2 stick butter or |
| margarine | ||
| 2 | c | Soft bread crumbs, 4 slices |
| 1 | t | Salt |
| 1/2 | t | Pepper |
| 1 | t | Sugar |
| 1/2 | t | Leaf marjoram, crumbled |
| 1/4 | c | 1/2 stick butter or |
| margarine melted | ||
| 1/4 | c | Shredded Cheddar cheese |
INSTRUCTIONS
Core tomatoes; cut each into 8 even-size wedges. Saute onion in butter in a large skillet until soft, about 5 minutes. Add bread crumbs, salt, pepper, sugar and marjoram; toss lightly. Line a 1 1/2-quart shallow baking dish (7 3/8 x 3 5/8 x 2 1/4-inches) with half the tomatoes;sprinkle with half the bread mixture. Repeat with remaining tomato wedges and crumb mixture. Drizzle melted butter over top. Bake in a moderate oven (350 degrees) for 25 minutes or until tomatoes are soft and crumb mixture is lightly browned. Sprinkle cheese over top and return to oven until cheese melts, about 5 minutes. Posted to FOODWINE Digest 21 Mar 97 by "Elizabeth A. Post" <millefiore@FUSE.NET> on Mar 22, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 442
Calories From Fat: 326
Total Fat: 37g
Cholesterol: 34.2mg
Sodium: 895.5mg
Potassium: 227.6mg
Carbohydrates: 23.6g
Fiber: 2.1g
Sugar: 4.2g
Protein: 5.5g