Scalloped Tomatoes

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            FOOD FUNNY
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L. Hadley from "somewhere in Florida" writes, "This cracked me up."

I was a vegetarian until I started leaning toward the sunlight.

- Rita Rudner

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            TODAY'S RECIPE
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Lycopene is an anti-oxidant that gives tomatoes, guavas, watermelons,
and pink grapefruits their color, and recent studies suggest that it
might be a factor in preventing several types of cancer, especially
prostate cancer. For reasons not understood, the lycopene in tomatoes
appears to be processed more efficiently by the body if the tomatoes
have been cooked and processed into juice, paste, sauces, canned
tomatoes, and even ketchup, leading some nutritionists to believe that
cooked tomatoes are better for us than fresh, raw tomatoes. Fortunately,
canned and fresh tomatoes may be used interchangeably in many
recipes, including this one:

Scalloped Tomatoes

3 Tbs (45 ml) butter
1/4 cup (60 ml) finely chopped onion
2 cups (500 ml) bread crumbs
1 Tbs (15 ml) brown sugar
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
3-4 cups (750 ml- 1 L) drained canned Italian tomatoes
or chopped fresh tomatoes

Heat the butter in a skillet over moderate heat and saute the onion
until tender but not brown, about 5 minutes. Stir in the bread
crumbs, brown sugar, nutmeg, salt, and pepper. Layer half the
tomatoes in a greased baking dish and top with half the bread crumb
mixture. Repeat. Bake in a preheated 350F (180C) oven until the top
is lightly browned, about 30 minutes. Serves 4 to 6.
Received on Wed May 19 11:56:24 2004