SIDES & SALADS
TESTER’S COMMENTS
Having fresh plum and regular “winter” tomatoes at hand, I used them instead of canned tomatoes. Cooking them on the stovetop before baking would have made them more like canned-quality, but I was glad that I had not. The dish was a hit: The soft chunks of tomato were scrumptious. (In-season tomatoes would be best!) About half the sugar suggested would be adequate, or use no sugar, if you prefer a more tart tomato taste.
–D.T.
1 |
can (14.5 ounces) diced tomatoes, with liquid, or 1 can (14.5 ounces) whole tomatoes, diced, with liquid |
⅔ |
cup sugar |
30 |
Saltine crackers, crushed |
6 |
tablespoons (¾ stick) butter, melted |
Preheat oven to 350°F.
In a bowl, combine tomatoes and sugar. Pour into a 10×7-inch baking dish. Spread cracker crumbs evenly over tomatoes. Pour butter over crumbs. Bake for 30 minutes.
Makes 6 to 8 servings.
This is a recipe that my grandmother and my mother passed down. To me, this is far tastier than scalloped tomatoes with bread crumb topping and a lot easier to prepare.
Cathey Finger, Lincolnton, North Carolina
In colonial times, people thought that tomatoes were toxic and called them “poison apples.”