Scalloped Tomatoes

Ingredients

• % large can of tomatoes
• 1 onion cut fine
• 1 green pepper, if available
• 2 cups in all
• bits of butter

Method

1. 1

   Drain tomatoes and add chopped onion and green pepper.

2. 2

   Place in layers in a casserole, sprinkling each layer with cubes of stale bread and bits of butter.

3. 3

   Bake in moderate oven for 30 minutes.

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 14. The excerpt below is the record exactly as published.

Scalloped Tomatoes Drain % large can of tomatoes, (or the same amount of fresh), add 1 onion cut fine, 1 green pepper, if available, (chopped), and salt and pepper. Place in layers in a casserole, sprinkling each layer with cubes of stale bread (use 2 cups in all), and bits of butter

Cook this with the app: pantry check, scaling, and the assistant.