Mrs. W. R. Babb

Whether "scalloped," "escaloped," or "scolloped," tomatoes prepared this way appear in Midwestern cooking from at least the middle of the
nineteenth century. Some recipes include onions, brown sugar, or nutmeg in the tomato layers.

1/2 c. melted butter
bread or cracker crumbs
tomatoes, canned or fresh
salt
pepper

Butter a baking pan; first put in a layer or crumbs, then a layer of tomatoes; repeat until the pan is full, finishing with crumbs. Pour butter over
the top and season with salt and pepper. Heat in a moderate oven until hot, about 1/2 hour.