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Scalloped tomatoes a tasty treat

Nobody makes scalloped tomatoes any longer. The last good ones I ate were at Elmore’s Pay Lake in Lincoln County before they closed. I looked everywhere for a recipe and couldn’t find one that sounded like what I wanted.
One day I was piddling amongst some cookbooks and was looking in a 1974 Ball Blue Book© for something. Lo, and behold, there was a recipe for scalloped tomatoes! It sounds like what I remember from the good old days so I’m sharing it with you.

SCALLOPED TOMATOES

4 slices white toast
4 Tbsp. butter
1/2 tsp. garlic salt
1 tsp. grated onion
1 tsp. salt
1/4 tsp. pepper
2 1/2 C. home-canned tomatoes

Spread toast with 2 tablespoons butter; sprinkle with garlic salt and cut toast into cubes. Combine tomatoes, onion, salt, and pepper. Place cubes in greased casserole; add tomatoes. Pour remaining melted butter over top. Bake in 375° oven for 20 minutes. Yields 6 servings.