Scalloped Tomatoes Recipe
The tomato wedges in this delicious dish get a special treatment from a mushroom-and-crumb topping. "I serve it often in summer, and everyone takes seconds," notes Ruth Pyles of Temple Hills, Maryland. "It disappears quickly!"
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
contains dairy
pescatarian
- 1/2 teaspoon salt
- 1 garlic clove minced
- 1/8 teaspoon pepper
- 4 tablespoons butter melted divided
- 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley
- 1 cup crushed butter-flavored crackers (about 25 cracker
- 1 cup finely chopped fresh or canned mushrooms
- 6 medium tomatoes quartered
- Carbohydrate 0.188207466615682 g
- Cholesterol 20.3354166753873 mg
- Fat 7.67502097818308 g
- Fiber 0.0175461400146158 g
- Protein 0.115107351797298 g
- Saturated Fat 4.85926224300235 g
- Serving Size 1 1 serving (10g)
- Sodium 54.5766992755 mg
- Sugar 0.170661326601066 g
- Trans Fat 0.537836391790137 g
- Calories 69 calories
Directions In a skillet, saute garlic in 2 tablespoons butter for 2 minutes. Add mushrooms; cook until heated through. Remove from the heat. Add cracker crumbs, parsley, salt, pepper and remaining butter; mix well. Place tomatoes in a greased 8-in. square baking dish. Top with the mushroom mixture. Bake, uncovered, at 400degrees for 20 minutes or until heated through. Yield: 6 servings. Originally published as Scalloped Tomatoes in Quick Cooking July/August 1998, p10 Nutritional Facts 1 serving (1 cup) equals 181 calories, 12 g fat (5 g saturated fat), 20 mg cholesterol, 413 mg sodium, 18 g carbohydrate, 2 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend
