How to Make Scalloped Tomatoes
Brown sugar slightly sweetens this vegetarian side dish, taking the acidic bite out of the tomatoes. An unexpected side dish or a side dish prepared in an unusual way, such as this one, can add a lot of excitement to your menu.
Dish garnished with parsley and sprinkled with parmesan in image; these elements not included in nutritional value.
Preparation time: 10 minutes
Cook time: 35 minutes
Yield: 6 servings
1/2 cup chopped onion
4 tablespoons olive oil
1/8 teaspoon nutmeg
1/4 teaspoon black pepper
2 tablespoons brown sugar
1-3/4 cup breadcrumbs
3 cups (28 ounces) peeled whole tomatoes with no salt added
Preheat the oven to 350 degrees F.
In a small skillet, heat the olive oil. Over medium heat, cook the onion in the oil until translucent. Add the nutmeg, black pepper, and brown sugar and cook over low heat for 1 additional minute.
Add the breadcrumbs and stir to mix well. Remove from the heat and set aside.
Pour the tomatoes (including the juice) into a medium bowl and break them up slightly with a wooden spoon
Lightly oil an 8-x-8-inch baking pan. Spoon one-third of the breadcrumb mixture evenly over the bottom of the pan.
Spoon half the tomatoes over the breadcrumb mixture. Add another layer of breadcrumbs and then another layer of tomatoes, finishing with a layer of breadcrumbs. Pat the ingredients down lightly.
Bake for 30 minutes or until lightly browned and bubbly.
Per serving: Calories 231 (From Fat 99); Fat 11g (Saturated 2g); Cholesterol 0mg; Sodium 739mg; Carbohydrate 31g (Dietary Fiber 3g); Protein 4g.