It is an old recipe that I have been making about 40 years. It’s not fancy or unusual, it’s just what the title name suggests but it’s a very good version of old-fashioned scalloped tomatoes.
Old-Timey Scalloped Tomatoes
3 c canned tomatoes 1/4 c butter
3 c medium-coarse stale [but not dry] bread crumbs
3 T sugar 1 tsp salt 1/8 tsp pepper
ground allspice [about 1/4 tsp]
1. Heat tomatoes & butter over medium heat just till butter melts. Mix in bread crumbs sugar, salt & pepper.
2. Spoon into buttered 9x9x2 inch baking dish, sprinkle allspice lightly over the top. Bake, uncovered, at 400° for about 35 minutes or till the middle seems ‘set’ and lightly browned. Let stand at room temperature 5 minutes before serving. Serves 4-6
Note: I typically use only 1-2 T sugar. Don’t use fine bread crumbs because they’ll just be swallowed by the tomatoes and disappear; you need sturdier crumbs for this hearty dish. Make sure you use ground allspice. I usually start with 1/8 tsp allspice and then add additional up to 1/4 tsp. Be careful not to overdo the allspice or allow it to clump up in places. I use a fine sieve to control the sprinkling.
The dishes are part of the Lighthouse service from Thomson Pottery. It was an inexpensive set I bought a few years ago from New River Pottery in New Bern, NC.