Sometime ago, I was going through an old recipe brochure put out by USDA back in the 1970’s. It consisted of many recipes that were reprinted from an older brochure from the 1930’s. If you or someone you know grew up during that era, you’re already familiar with how difficult it was to make good and nutritionally-sound food with little money to spare.
One of the recipes I found was one that I grew up enjoying and still do today: “Scalloped Tomatoes”. This is a recipe that takes a can of ordinary tomatoes and makes it a dish that’s surprisingly good and easy to prepare. As children, my brother and I enjoyed this dish and if you have children who may not care much for tomatoes, this made encourage them to like them and enjoy them more!
Very easy to do, you start by opening an average size can, about 14 oz. of tomatoes. If you get the whole tomatoes, you’ll want to chop them some when you place them in the casserole dish. Then, you sprinkle some sugar, salt and pepper over the tomatoes. On top of that, you take some slices of bread and break them into small pieces and scatter them over the tomatoes. Top with slices of sharp cheddar cheese and dot with butter. This goes into a 400 degree oven and is baked until it’s browned all over. And that’s all there is to it!
You’ll notice that the amounts of the ingredients, except for the tomatoes and bread slices, are variable. You can add as much or as little of these ingredients as you choose. If you happen to be serving a larger number, simply double the recipe and use a larger casserole dish. This is a very easy and economical side dish to have handy whenever you may be a little short on money but you want something good and nutritious to go with your main course for dinner.
It won’t be long before the fresh tomatoes come out of the vegetable garden and last year, I shared a recipe that would make great use of them, “Fire and Ice Tomatoes”. This is an easy-made tomato salad that starts off heated,but then is chilled and served cold. It’s also very healthful and easy to do. To get this recipe, follow this link:
Whenever you’re needing a easy and economical vegetable dish, have this recipe handy, knowing that its beginnings go way back!
- 1 can (14 oz.) whole or diced tomatoes
- about 1 tablespoon granulated sugar or to taste
- salt and pepper to taste
- 2 to 3 slices white bread, broken into small pieces
- slices of sharp Cheddar cheese to taste
- thin pats of butter to go over the top to taste
Place tomatoes in a shallow 1 quart dish. If using whole tomatoes, break them into smaller pieces. Sprinkle with sugar, salt and pepper. Scatter bread pieces over all. Place slices of cheese over the bread and top with thin pats of butter. Bake at 400 degrees until bread is well-browned. Yield: 4 servings.