In the weeks to come, I have some good fall and winter recipes, but for now I’m still in Summer mode and want to make the most out of garden bounty. I hope everyone isn’t tired of my homey family recipes—I guess we always love the simple foods from our childhoods. One that I make often while garden tomatoes are plentiful is “Scalloped Tomatoes.” This recipe isn’t really a recipe—just instructions as I learned them from my mom as a girl and still follow today. It consists of only four ingredients—tomatoes, onions, cracker crumbs, and butter. I could probably eat this every night for a month and never get tired of it (and pretty much do while tomatoes are on!) It’s easy, nourishing, delicious, and goes with almost any meal. It doesn’t look beautiful, and your children may balk, but grown up tastes will enjoy it.
1. Scald the desired number of tomatoes 30 seconds or so in boiling
water to easily remove skins.
2. Slice them up into a casserole dish. It will look quite juicy if the tomatoes were nice and ripe.
3. Chop some onion finely and mix into the
tomatoes—use however much you want.
4. Salt and pepper well, tossing the mixture a
little so the seasonings get into it.
5. Cover with crushed saltine cracker crumbs
(crushed finely) in food processor or with a rolling pin.
6. Drizzle with melted butter.
7. Bake until browned and bubbly (350 to 375 for
at least 45 min)
8. Serve as a side dish in small bowls, as it
will be quite juicy. It helps to let it
sit 15 minutes before serving.
*Originally distributed August 2013
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