Scollop Tomatos
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- tomatos
- bread
- pepper
- salt
- butter
Instructions
- Peel the skin from large, full, ripe tomatoes. Arrange a layer of tomatoes in the bottom of a deep dish. Cover well with finely grated bread crumbs. Sprinkle with pepper and salt, and lay some bits of butter over them. Repeat layers of tomatoes, bread crumbs, pepper, salt, and butter until the dish is full. Top with a final layer of crumbs and butter. Bake until a nice brown.