Dublin Core

Title

Scalloped Tomatoes

Subject

tomatoes

bread crumbs

bay leaf

cloves

sugar

salt

pepper

fat

Description

Scalloped Tomatoes

2 # fresh or 1 No 2. can of tomatoes
2 c. fresh bread crumbs (fresh bread
crumbled or cut into ½" cubes.
½ bay leaf
2 whole cloves
2 T. sugar
2 t. salt
⅛ t. pepper
2-3 T. fat

Back:
Peel fresh tomatoes cut in pieces cook
till soft ① Add. season to canned
or cooked tomatoes & boil 5 min
② Remove bay leaf & cloves. ③ Put
alternate layers of bread crumbs
& tomatoes in buttered baking
dish, pour over it the melted
butter & cook in moderate
oven about 10-15 min

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# Scalloped Tomatoes

## Ingredients

- 2 lbs fresh, or 1 No. 2 can of tomatoes
- 2 cups fresh bread crumbs (fresh, dried & crumbled, or cut into 1/2" cubes)
- 1/2 bay leaf
- 2 whole cloves
- 2 Tbsp sugar
- 2 tsp salt
- 1/8 tsp pepper
- 2–3 Tbsp fat (butter)

## Instructions

1. Peel fresh tomatoes, cut in pieces, and cook till soft.
2. Add seasonings to canned or cooked tomatoes and boil 5 minutes.
3. Remove bay leaf and cloves.
4. Put alternate layers of bread crumbs and tomatoes in a buttered baking dish.
5. Pour the melted butter over it.
6. Cook in a moderate oven about 10–15 minutes.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1950s

Rights

Personal/Family

Format

Typed recipe card

Identifier

RCA0006-20260609-0043

Coverage

Oregon, US