Recipe: Tomato Casseroles and Scalloped Tomatoes (sweet, using bread, reposts)

STEWED TOMATO CASSEROLE

1 stick (1/2 cup) butter (not margarine), melted (plus more for buttering casserole dish)
5 slices bread, cubed
1 (10 3/4 oz) can condensed cream of tomato soup
1/2 cup warm water
1 (16 ounce) can stewed tomatoes
3/4 cup light brown sugar, packed
1/4 teaspoon salt

Butter a 2-quart casserole dish and preheat oven to 350 degrees F.

Melt butter in skillet over medium heat. Stir the cubed bread into the butter. Stir until bread cubes become slightly brown and toasted. Set aside.

Mix soup, water, tomatoes, brown sugar and salt in bowl. Add toasted bread cubes and mix well. Pour into prepared casserole dish.

Bake in 350 degree F oven for 30 minutes.

Makes 6 servings
Adapted from source: Cooking With Class by the Charlotte Latin School

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Scalloped Tomatoes

2 cans (14 1/2 oz. each) Del Monte Stewed Tomatoes
1 tbsp. cornstarch
I tbsp. sugar
Dash pepper
3 cups fresh bread crumbs
3 tbsp. butter or margarine, melted

Drain tomatoes reserving liquid. Blend cornstarch and seasonings with reserved liquid. Combine with tomatoes.

Toss crumbs with butter. Mix half of crumbs with tomatoes. Pour into 9x9 inch baking dish. Top with remaining crumbs.

Bake at 350 degrees F, 45 minutes.

Makes 6 to 8 servings
Adapted from source: Recipe flyer: The Del Monte Tomato Times, Premier Edition, Volume 1, Del Monte Corporation, 1988

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OLD FASHIONED TOMATO CASSEROLE
Board: Cooking Club at Recipelink.com
From: June Parker Palertine,Tx 4-19-2003
Msg ID: 0065463

Combine in a saucepan:
2 pounds peeled chopped fresh tomatoes
1/4 teaspoon ground cloves
2 tablespoons sugar
1/2 teaspoon salt [to taste]
4 slices bread, cut in 1/2-inch cubes
4 tablespoons butter (not margarine), melted

Preheat oven to 400 degrees F.

Combine tomatoes, cloves, sugar, and salt in a saucepan. Cook over medium heat until tomatoes are tender. Pour into a shallow baking dish.

Top tomatoes with bread cubes. Pour melted butter over bread cubes.

Bake in 400 degree oven until bread cubes are golden brown.

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GRANNY CHURCH'S SCALLOPED TOMATOES
Board: Vintage Recipes at Recipelink.com
From: David In Virginia 6-18-1998
Msg ID: 011066

Hello Friends,

Now, Granny Church was somewhat of an institution in Hinton, West Virginia. True southern cooking was nothin short of what that little lady was all about! I have a big ole mess of recipes from her cookbook that are all stained with her fingerprints from days long gone by, and know that every smudge on those pages were from some special event that happened in her life, and with the invention of this here thing called the "Internet" which I'm sure Granny Church would have constantly confused with "Spray Net", we can all share it with each other.

Now, this recipe is something we called at home as "Citified", that is the combination of "City" plus "Fied"! It's the marrying of two cultures, country and city, ok! The reason it is this way is because the recipe includes the all unknown creature to southern women of the 1920's Appalachian region known as "Commercial canned foods" Gasp, and horror! Umm, Law, Oh, Mercy, what are those scientific persons doing to us, they are now puttin our food in tin cans, Law, law law law, on and on and on it goes...

None the less, Granny Church finally fixed this dish, and offered it at all the church socials, and she'd spoon big globs of it into the plates of hungry Christians, always giving them a denture clicking smile through her cat eye glasses that she would never give up.

Granny Church's "Scalloped Tomatoes"
Granny Church has been past on for years, but she always said this was best served with chickens or pork.

2 cans (14 1/2 ounces each) Tomatoes
1/3 Cup of Sugar
1/4 Teaspoon of peppar
1/8 Teaspoon of salt
1/4 Teaspoon of dried up basil leaves
1 Tablespoon of light colored brown sugar
1 Cup soft bread, cut into cubes
1/4 Cup of bread crumbs
2 Tablespoons of butter
1 slice of bread, crust taken off of it, and toasted up crispy
1 tablespoon of Spaghetti Cheese (Parmesean cheese)

Now you go on and preheat that ole oven up to 350 degrees. Lightly butter a 10 x 6 glass bakin dish.

Combine first seven ingredients; mix gently and pour into the bakin dish. Top with bread crumbs and small pats of butter.

Bake for 35 minutes. Cut toasted bread into triangles. Place triangles down center of tomatoes; sprinkle with the cheese. Bake an additional 10 minutes or so, till that cheese melts. Ohh, now it's all done right!

Now, I've eaten this dish more times than I can think of... One time I ate it on Granny Church's front porch when a storm was blowin in, and do you know what, a great big old Luna Moth just lighted right on my sleeve. If you folks dont know what a Luna Moth is then look it up on the "Spray Net", you might find one of the most beautiful secrative creatures that ever stepped up onto planet earth, via our Lord!

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TOMATO PUDDING

1 (10 ounce) can tomato puree
3/4 cup brown sugar (or to taste)
1/4 teaspoon salt
1/8 teaspoon basil
1/8 teaspoon oregano
1 cup fresh white bread cubes, cut into 1-inch cubes
1/3 cup melted butter

Combine sugar, salt, and spices with tomato puree. Simmer for 5 minutes.

Butter a medium casserole dish and place bread cubes in it. Add tomato puree. Pour the melted butter over the tomatoes and bread cubes.

Bake uncovered for 45 to 50 minutes in 350 degree F oven.

Makes 6 servings
Source: American Tomato: The Complete Guide to Growing and Using Tomatoes by Robert Hendrickson

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SCALLOPED TOMATOES

3 slices bread, toasted
2 tablespoons margarine or butter
1/2 cup chopped celery (1 stalk)
1/2 cup chopped onion (1 medium)
3 medium tomatoes, peeled and cut up (about 2 cups) (or 1 (16 oz.) can tomatoes, cut up)
2 tablespoons water
1 tablespoon all-purpose flour
1 teaspoon sugar
1/2 teaspoon dried marjoram or basil, crushed
Grated parmesan cheese (optional)

Preheat oven to 350 degrees F.

Spread toast with 1 tablespoon of the margarine. Cut toast into cubes; set aside.

Cook celery and onion in remaining margarine till crisp-tender.

Add fresh or undrained canned tomatoes. Bring to boiling. Reduce heat and simmer, covered, 8 minutes.

Combine water, flour, sugar, marjoram, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Stir into tomatoes. Cook and stir till bubbly.

Stir two-thirds of the toast cubes into tomato mixture. Pour into a 1-quart casserole. Top with remaining toast cubes. If desired, sprinkle with Parmesan cheese.

Bake in a 350 degree F oven 20 minutes or till bubbly.

Servings: 4
Source: Better Homes and Gardens New Cook Book 11th Edition

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SCALLOPED TOMATOES
Board: Vintage Recipes at Recipelink.com
From: Janet 8-9-1998
Msg ID: 011486
(4 Servings)

1 small onion, chopped
4 Tbsp butter
1 1/2 cups dry unseasoned bread cubes (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 F. 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 F for 30 to 40 minutes or until the casserole is bubbly.

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Hi Melissa,

hope someone will have the exact recipe you're looking for. In the meantime, here are a few recipes for you to check out.

Happy Cooking,

Betsy