Diane Prather: One perk to writing a column is meeting people
Craig — Recently, someone asked me if I enjoy writing my columns. The answer is, “Yes! Yes! Yes!” One of the perks to writing this column is meeting people. This week, for example, I had a delightful call from Jane Stout of Craig (More about Jane later in the column).
To Bev Miller, who asked about breaded tomatoes, this week’s column is for you.
Last week, I was baking “Tomato Bread Casserole” as I typed so I’ve waited until this week to tell you about it.
The recipe first appeared in “the Fence Post” and was contributed by Annette Knepp of Granby.
First of all, here’s what you need to make the baked casserole: an 8-inch square baking dish (ungreased), 2 cups bread cubes, 1/2 cup melted butter, 1 small onion, minced, salt, pepper and parsley flakes (all to taste); and 1 quart canned tomatoes, chopped into pieces but not drained.
Preheat the oven to 350 degrees.
Fresh bread works well. Toss the cubes in the melted butter. Set aside. Mix all of the remaining ingredients together and pour them into the baking dish. Top with the bread crumbs.
Bake at 350 degrees for 1 hour.
This is a zesty tomato casserole with a yummy topping.
However, it is not the breaded tomatoes that I remember from my childhood.
Then I got a call from Jane Stout of Craig. She has lived here since 1994, having moved to Craig from Colorado Springs.
“Jane’s Breaded Tomatoes” is the same (or close to) the breaded tomatoes my mother used to make.
Jane says you’ll have to experiment with the ingredient amounts, depending on the number of people you want to serve, the consistency of the dish and the taste. The tomatoes are not baked. They’re cooked in a saucepan on top of the stove.
Since Jane cooks for herself, she uses 4 slices of bread.
You can use any kind of bread. (I used fresh white bread.)
Cube the bread. Then melt some margarine or butter in a saucepan, (I used about 2 tablespoons of butter.) Add the cubes and stir them so they’re evenly browned. Adjust the heat so you don’t burn them.
Add canned, diced tomatoes that aren’t drained. (I used a 14 1/2-ounce can of diced tomatoes with Italian seasoning because it’s what I had in the pantry.) Mix the bread and tomatoes; Jane says, “like a pudding.”
Add a little sugar to taste. (I used about 1 tablespoon.)
Mix well. Heat through, and you have a delicious dish.
The ingredient amounts given here make enough servings for 1 to 2 people, so you decide how much bread and tomatoes you’ll need.
Keep your recipes coming. Call me at 824-8809 or send them to me at Box 415, Craig 81626.
Thanks to everyone who helped with this week’s column!
Copyright Diane Prather, 2007. All rights reserved.
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