Daily Archives: August 10, 2011

My Mother’s Baked Tomatoes

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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