Scalloped Tomatoes

1. 1

   Peel tomatoes and cut out the cores.

2. 2

   Then cut them in quarters.

3. 3

   Peel and slice the onions and saute them in 3 tablespoons butter until transparent but not brown.

4. 4

   Butter a casserole and put a layer of tomato quarters on the bottom.

5. 5

   Top with part of the onions, dot liberally with butter, and sprinkle with salt, freshly ground black pepper, and a pinch or basil.

6. 6

   Repeat in layers until all of the vegetables have been used.

7. 7

   Top with a layer of crumbs that have been browned in plenty of butter.

8. 8

   Bake in a 375 degree oven for 30 minutes, or until the tomatoes and onions are thoroughly tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.