Recipe - Escaloped Tomatoes

One half cup Melted butter
Bread or cracker crumbs
Tomatoes; canned or fresh
Salt
Pepper

Mrs. W. R. Babb
Whether "scalloped," "escaloped," or "scolloped," tomatoes prepared this
way appear in Midwestern

cooking from at least the middle of the nineteenth century. Some recipes
include onions, brown sugar, or

nutmeg in the tomato layers.
Butter a baking pan; first put in a layer or crumbs, then a layer of
tomatoes; repeat until the pan is full, finishing

with crumbs. Pour butter over the top and season with salt and pepper. Heat
in a moderate oven until hot,

about One half hour.
Posted to recipeludigest by LSHW shusky@erols.com on Feb 09, 1998