Scalloped Tomatoes
From Dorothy Meads of Fort Pierce, FL
Dorothy was a member of our church in Florida and an excellent cook. She always brought something great to our potlucks. I love this dish so much that I had to get the recipe. I can be made with fresh tomatoes or canned. Simple and delicious. Enjoy!
6-8 medium tomatoes, peeled and cut up and cook 5 minutes
Saute 1 medium onion chopped, ¼ green pepper diced in 2 T butter until opaque.
Add 4 T. brown sugar, 1 t. salt, dash of basil and thyme.
Add to cooked tomatoes mixture and put on top of 4-6 slices toasted buttered bread.
Cube the buttered toast and put in the bottom of 1 quart casserole.
Bake 30 minutes at 375 degrees. Serves 6.
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