This is typical of both of country cooking and of an old-fashioned dish. It puts together ingredients that are usually available in the pantry. Combining textures, as this casserole does, is another element of old-style country cookery.
The crisp, buttery toast topping the tomatoes makes what is really just baked tomatoes seem hearty and satisfying, with a soft center and crunchy, buttery topping.
This is as quick and easy as it is delicious! And with a roast and the Warm Wilted Caesar Salad it makes a complete and easy meal!
Yield: 8
Ingredients:
- 1 1/2 cups chopped onion
- 1/3 cup corn oil
- 6 slices day-old French bread
- 6 tablespoons (1/2 stick) butter, softened
- 3 28-ounce cans diced tomatoes, drained
- 1 1/4 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons Everyday Seasoning Salt or 1 teaspoon salt
Preparation:
Peel the onion, cut in half vertically, and then cut across in slices. Heat the oil in a skillet over medium heat and sauté the onion for 20 minutes, stirring often.
Toast the French bread slices and spread with the softened butter.
Place the tomatoes, onion, sugar, salt, pepper, and garlic powder in a 9 X 13-inch baking dish and stir to combine. Top with the buttered toast and bake, uncovered, for 30 minutes.