Recipe: Scalloped Tomatoes AND an apology to Vivian and Tanis!

Hi, Vivian and Tanis,

First off, an apology...I didn't ever expect to disappear from TKL for so long! It was one of those weeks, and this is the first chance I've had to get back on my computer. Thank you both so much for giving such interesting information about yourselves - everyone has a unique history and that is a part of the sharing here that's so wonderful. I hope you both see this:


SCALLOPED TOMATOES
(4 Servings)

1 small onion, chopped
4 Tbs butter
1-1/2 cups dry unseasoned bread cubes (Vivian: I'd substitute Zweiback here)
1/2 cup light brown sugar
5 cups (about 2-1/2 lbs) fresh or canned tomatoes
1 tsp salt
1/2 tsp pepper, freshly ground

Preheat the oven to 350 degrees.

Grease a shallow earthenware or other casserole.

Saute the onions in butter until soft but not brown.

Add the bread cubes and brown sugar, stirring over low heat for 3 to 5 minutes.

Stir in the tomatoes; season to taste.

Put the tomatoes in the prepared casserole and bake at 350 degrees for 30 to 40 minutes or until the casserole is bubbly.

Janet