Recipes

Baked Tomatoes

Julie Rothman - The Baltimore Sun|

Baked Tomatoes
4.5 (2 ratings)
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This baked tomato dish uses brown sugar to enhance the natural sweetness of the tomatoes, and breadcrumbs and eggs to add a crispy, creamy texture. Baked tomato casserole is a Southern favorite that works as a side dish with so many different meals.This recipe is by Julie Rothman and was originally published in The Baltimore Sun.
Prep Time
15
minutes
Cook Time
30
minutes
Servings
6
Baked Tomatoes
Total time: 45 minutes
Ingredients
  • 2 eggs
  • 1 heaping tablespoon flour
  • pinch of salt
  • 1/2 cup brown sugar
  • 2 slices bread
  • 4 to 5 large tomatoes, diced
  • 1 to 2 tablespoons butter
  • 1/4 cup fresh basil, chopped (optional)
Directions
  1. Step 1: Preheat oven to 425 F.
  2. Step 2: In a large bowl, beat 2 eggs with 1 heaping tablespoon flour, a pinch of salt and 1/2 cup brown sugar. Crumble 2 slices of bread and add to the egg mixture. Add 4 to 5 large diced tomatoes. Mix well.
  3. Step 3: Pour mixture into a greased pie pan or baking dish and dot with 1 to 2 tablespoons butter. Bake for 10 to 15 minutes.
  4. Step 4: Reduce heat to 400 F and bake for another 15 minutes or until firm in the middle. Garnish with 1/4 cup chopped fresh basil, if desired.
 
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