Scalloped Tomatoes

I'm not sure where I got the idea to make scalloped tomatoes, but several years ago some vague memory starting bubbling up from my girlhood. I'm pretty sure my Mother didn't make it. Maybe it was my Southern Grandmother, or one of the Aunties? Or maybe I had it at a friend's house, or maybe at school--we had delicious, scratch made school lunches. 

At the time, I couldn't find a recipe so decided to wing it. We loved it and I have made it many times. It makes a great addition to a vegetable plate, goes very well with eggs, or along side pinto beans. I have also served it with salmon patties and with mac and cheese.

Scalloped tomatoes can be made with fresh tomatoes in season or with canned in the winter, and makes good use of stale bread. Any bread will do, whole wheat, white, biscuits, baguette, rolls, or any combination thereof. Also the recipe is very flexible when it comes to add-ins. Use sauteed onions if you wish.  Add herbs of your choice, bacon, and/or cheese if desired.

Scalloped Tomatoes

3 cups stale bread, cubed, torn, or crumbled

4 Tbsp.(or more) melted butter

1 (28 oz.) can chopped tomatoes, with juice

3 - 4 Tbsp. brown sugar

Salt and freshly ground black pepper to taste

Preheat oven to 400 degrees and butter 1 1/2 quart baking dish. Place bread into prepared dish, top with tomatoes, then brown sugar, and finally pour over the melted butter.  Salt and pepper to taste. Bake for 30 - 35 minutes.