Note by Phyllis Brown: These are the baked tomatoes my mom always made. She would sometimes use her home-canned tomatoes or a store-bought canned tomato in a pinch. The amounts of brown sugar and cinnamon can be adjusted to your personal taste. Your tomatoes need to be ripe and juicy! A good amount of juice is very important for this recipe! An added bonus – the aroma of cinnamon while baking is fantastic! These tomatoes were part of our 13 1/2 pounds we picked Sunday!
My Mother’s Baked Tomatoes
- 6 large tomatoes, peeled, cored and cut into chunks, reserving juice
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- salt
- pepper
- 5-6 slices of white bread, toasted
- 1 tablespoon butter
Put tomatoes, along with juice, in a large bowl as you peel, core and chunk.
Notice how much juice was in my bowl. Add sugar, cinnamon, nutmeg, a little salt and pepper. Mix well and taste – add additional sugar or cinnamon at this point. Tear toast into pieces. Mix well. Pour into a large casserole dish. Dot with butter.
Bake in a 425 degree oven for about 50 minutes. Enjoy! P.S. The Yellow Squash and Zucchini Casserole shown below will be tomorrow’s blog!
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