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Scalloped Tomatoes Recipe

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This recipe for Scalloped Tomatoes, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Parker, Virginia
Added: Wednesday, June 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 (16oz) cans diced tomatoes
8 Slices bread - toasted and cubed
1 tsp salt
3/4 c. melted butter (pour over the toast cubes)
1 Large onion - chopped
Parmesan cheese
1/2 c. sugar
1 pkg mild grated cheese

1 pkg sharp grated cheese

Directions:
Directions:
Cook the tomatoes, salt, onion and sugar for 15 - 20 min. Make a paste with 7-9 Tbs cornstarch and cold water. Add to the tomato mixture and cook until thick. Grease a 9" X 13" pan. Layer 1/2 tomatoes, sprinkle with Parmesan cheese, layer1/2 sharp and mild cheeses, then 1/2 the bread cubes. Repeat layers ending with bread cubes. Bake in 400F oven for 35-40 min.

Personal Notes:
Personal Notes:
Can be made the night before, refrigerated and baked the next day. Make sure to have at room temperature before baking or the cheese may not melt.

 

 

 

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