Scalloped Tomatoes

With Caroline Craig

Looking to do something a little different with those garden tomatoes? Caroline Craig of Coggswell Farm shares one of her  very old fashioned recipes from down on the farm. You will want to keep this simple recipe handy throughout the winter for those tomatoes that you jar this fall. You can also spice it up with onion, peppers or even hot peppers.

Ingredients

1 jar homemade tomatoes (or 1 can store bought) 16 ounces home made breadcrumbs (or store bought) 2 ounces Parmesan cheese Salt & pepper to taste 2 ounces store bought breadcrumbs, fine

Instructions

1. Mix tomatoes with breadcrumbs, season with salt and pepper and Parmesan cheese. 2. Place in casserole dish, top with breadcrumbs. 3. Since there is no need to cook bake at 350 degrees until warm.Recipe courtesy of Caroline Craig, 2009.

Caretaker for Cogswell's Grant
Caroline grew up on a farm in New Hampshire and has been growing, preserving and preparing farm fresh food her whole life. She currently does the same at Cogswell's Grant Farm in Essex, MA where she also gives canning and other lessons in farm living.
If you love antiques, Cogswell's Grant should be on your itinerary. This 18th century farmhouse overlooking the Essex River was the summer home of collectors Bertram and Nina Fletcher Little, and is now a museum which houses their celebrated collection of American folk art.