Grandma June's Baked Tomatoes

The American Country Inn and Bed & Breakfast Cookbook Volume Two, 1990

1 hour — 6 Servings Print RecipeEmail Recipe

Ingredients

3	medium	tomatoes (blanched, peeled and quartered)
1	tablespoon	onion (finely chopped)
1	tablespoon	celery (finely chopped)
1	tablespoon	green pepper (finely chopped)
1	teaspoon	sugar
1⁄2	cup	tomato juice
1	cup	seasoned salad croutons
1⁄4	cup	parmesan cheese (freshly grated)
1⁄2	cup	mozzarella cheese (shredded)
		salt and pepper (to taste)

Instructions

Butter a 1 quart casserole dish. In a large saucepan combine the tomatoes, onion, celery, green pepper, sugar, tomato juice, salt, and pepper. Cook over low heat until the tomatoes break up. Place in the prepared casserole and mix in 3/4 cup of croutons. Crush remaining croutons and combine with the Parmesan cheese. Sprinkle over the top of the casserole. Bake in a 350° oven for 20 minutes. Sprinkle mozzarella cheese over the top. Bake an additional 10 minutes.

Notes

You can substitute a good-quality canned stewed tomato for the fresh tomatoes.

Grandma June's Baked Tomatoes

Ingredients

Instructions

Notes

Recent comments

Recently Added Recipes