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Tomato Pie

Yield 10 to 12 servings


  • 6 medium-size ripe tomatoes, peeled, cored, and halved crosswise
  • 1 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 3 tablespoons firmly packed brown sugar, divided
  • 3 cups soft breadcrumbs, divided
  • 3 tablespoons butter or margarine, divided

How to Make It

  1. Place 6 tomato halves in a greased 10-inch deep-dish pieplate. Sprinkle evenly with half of salt, pepper, and brown sugar. Top with 1 1/2 cups breadcrumbs; dot with half the butter. Repeat layers with remaining ingredients.

  2. Bake at 350° for 30 minutes or until golden brown. Cut into wedges to serve.

Oxmoor House Homestyle Recipes