Saute onions with margarine; add bread cubes and toss together.
Place half of tomatoes in small casserole dish.
Layer half of bread mixture.
Repeat.
Bake at 350\u00b0 until bubbly.
A nice recipe for home canned tomatoes.
Preheat oven to 375\u00b0.
In a 1-quart casserole sprayed with nonstick cooking spray, place tomatoes in juice.
Stir in green pepper, onion, garlic, basil and pepper.
In a small bowl, combine bread cubes and margarine; sprinkle over tomatoes.
Bake about 30 minutes until hot and bubbly.
Makes 4 servings.
nch baking dish.
Add tomatoes, artichokes and onion to dry
In a greased 2 quart casserole, mix together tomatoes and 2 cups of stuffing mix.
Stir in onion, sugar and seasoning mix. Dot with margarine; sprinkle remaining stuffing mix on top.
Bake at 375\u00b0 for 45 minutes.
Yield:
8 servings.
We have used this recipe at our church suppers.
Heat oven to 375\u00b0.
In small saucepan, heat 3 tablespoons of butter; saute onion until tender.
Add 2 cups bread crumbs, sugar, salt, pepper and cayenne.
Arrange layers of tomatoes in greased 1 1/2-quart casserole.
Top with layer of onion-bread mixture. Continue until all is used, ending with tomatoes on top.
Combine 1/4 cup bread crumbs with 1 tablespoon butter; sprinkle over tomatoes.
Bake, uncovered, for 45 minutes.
Serves 5 to 6.
Preheat oven to 375\u00b0.
In a 1-quart casserole sprayed with nonstick cooking spray, place tomatoes in juice.
Stir in green pepper, onion, garlic, basil and pepper.
In a small bowl, combine bread cubes and margarine; sprinkle over tomatoes.
Bake about 30 minutes until hot and bubbly.
Makes 4 servings.
Grease shallow casserole.
Drain tomatoes and artichokes. Rinse artichokes and cut into quarters.
Saute onions and shallots in butter until tender.
Add tomatoes, artichokes and basil.
Heat for 2 to 3 minutes, stirring gently.
Season with sugar, salt and pepper.
Turn into casserole and bake in a preheated 350\u00b0 oven for 10 to 15 minutes or until vegetables are hot.
Cover bottom of greased baking dish with bread crumbs from 2 biscuits.
Add 1 can of tomatoes and juice, 1/2 of the sugar and 1/2 of the butter.
For the second layer, add the remaining tomatoes, sugar, butter, nutmeg and bread crumbs.
Bake at 350\u00b0 for about 1 hour.
Stir 3 or more times while baking.
Preheat oven to 325\u00b0.
Grease a shallow earthenware or other casserole.
Drain the tomatoes and artichokes.
Combine tomatoes, artichokes and basil and heat for 2 or 3 minutes, stirring gently. Season with the sugar, salt and pepper.
Turn into the prepared casserole and bake at 325\u00b0 for 10 to 15 minutes or until the vegetables are heated through.
In a large mixng bowl, combine tomatoes, dry bread cubes and onions.
Melt the butter; add the flour stirring until there are no lumps.
Remove from the heat and add the sugar, dry mustard, and black pepper.
Pour this warm mixture into the tomato mixture and combine well.
Pour into a greased 1 1/2 quart baking dish.
Cut buttered bread into cubes and sprinkle over tomatoes.
Bake in preheated 400 degree oven for 25-30 minutes.
Saute 2 tablespoons minced fresh onions in 1/3 cup bacon fat in an iron skillet.
Stir in 1/4 cup flour and brown lightly.
Add 1/4 cup flour and saute until lightly browned.
Mash enough fresh tomatoes with a potato masher to yield 3 cups.
Add mashed tomatoes, black pepper and salt to saute mixture.
Cook until flour has thickened tomatoes.
Add 1 tablespoon sugar.
Cook just long enough to dissolve sugar.
Stir in cubed toast just until combined.
Serve.
Empty cans of tomatoes including juice into a large heavy pot.
Boil uncovered over medium heat for an hour or more, stirring occasionally to prevent scorching on bottom.
Season with salt, pepper and oregano to taste.
When most of the liquid is gone and tomatoes are mostly broken up, add brown sugar, adjusting amount for taste.
Finally, crumble a slice of bread (with crusts cut off) into the mixture.
This should thicken the puree sufficiently; if not, add more bread crumbs.
Don't add bread chunks as in scalloped tomatoes.
Saute onion until tender in oleo.
Add next 5 ingredients. Place tomatoes in bottom of greased 1 1/2-quart casserole dish. Add layer of onion and bread mixture.
Top with bread crumbs and oleo.
Bake at 375\u00b0 for 45 minutes.
Yield:
5 to 6.
Place onions and margarine in a saucepan and cook until tender.
Blend in the flour, seasoning, water, tomatoes and bouillon.
Cook for 6 to 8 minutes or until thickened.
Add potatoes and stir lightly to coat.
Cook in a covered dish at 350\u00b0 for 25 minutes or until potatoes are tender.
Sprinkle cheese on top.
Serve.
In a buttered 2-quart casserole, mix together tomatoes and 2 cups of stuffing mix.
Stir in onion, sugar and seasonings.
Dot butter; sprinkle remaining stuffing mix on top.
Bake at 375\u00b0 for 45 minutes.
Yields 8 servings.
Cook onion in butter until tender, but not brown.
Stir in bread crumbs.
In a 1-quart casserole, layer half the tomatoes; sprinkle with salt, pepper and sugar.
Cover with half the crumb mixture.
Repeat layers.
Bake, uncovered, at 350\u00b0 for 30 minutes. Makes 6 servings.
Into a greased baking dish or casserole, place a layer of tomatoes.
Add half the cucumber and onion slices and half the bread crumbs.
Repeat with more tomatoes and remaining cucumbers, onions and crumbs.
Top with tomatoes and sprinkle with cheese. Bake in moderate oven, 375\u00b0, for 40 minutes.
Toast the bread and butter it.
Dice bread into 1/2-inch pieces and combine with tomatoes.
Add sugar and spices.
Pour into greased casserole dish and top with rest of butter.
Bake at 350\u00b0 until lightly browned, 30 to 40 minutes.
Good with white beans and rice.
Season tomatoes with salt, pepper and sugar.
Alternately arrange layers of tomatoes, cheese and bread crumbs in a baking dish.
Dot with butter.
Bake at 350\u00b0 for 20 to 25 minutes.
Line baking dish with bread pieces and pour melted butter over them.
Mix until bread is coated with butter.
Stir sugar, cloves and salt into tomatoes.
Heat tomatoes to boiling and pour over bread.
Stir to mix bread with tomatoes.
Bake at 425\u00b0 for 30 minutes or until well-browned.
This dish freezes well.
Serves six.