RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1232
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| Recipe Name: |
Scalloped Green Tomatoes |
| Source: |
The Atlanta Journal-Constitution, Atlanta, GA |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
60.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
In their book "The Gift of Southern Cooking", Edna Lewis and Scott Peacock give nearly identical recipes for this dish, one using red tomatoes and this one using green, advising a side-by-side taste comparison. They write, "The meaty flavor of green tomatoes makes an interesting variation on traditional scalloped tomatoes." This dish has a very clean flavor, letting the nuances of green tomatoes show through.
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Ingredients:
3 Slices bread, white crust removed, cut 1/2-in cubes
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Directions:
Preheat oven to 375 degrees. Butter a 9-by-9-inch baking pan or coat with nonstick spray.
In a bowl, combine tomatoes, onion, garlic, salt, pepper, sugar, thyme and nutmeg and toss well.
On a baking tray, scatter bread cubes and drizzle with 4 tablespoons butter. Toast for 8 to 12 minutes or until they are golden brown. Add the toasted bread cubes to the tomatoes and toss. Turn everything into the baking dish and place a piece of parchment directly over the surface. Cover tightly with foil and bake for 40 minutes. Remove the cover and bake 10 minutes, basting if needed. |
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| Nutrition per Serving: |
| Calories: |
145 |
Total Carbs: |
20.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
1.3 |
Fat: |
8.7 |
Protein: |
2.90 |
| Fiber: |
0.63 |
Sodium: |
507.71 |
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