The Covered Dish: Breaded Tomatoes

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What a week, our family started out with two track meets and then the

spring dance on Friday night.  It’s the weekend and I’m making every

attempt at re-grouping, however my person is not in a cooperative

state!  I found myself ‘nodding’ off on the couch tonight; a sign that it

truly has been an action packed week.

Last week I moaned and groaned about how I thought I had written a

recipe for breaded tomatoes.  I was even convinced it was in my first

cookbook, ‘Simply Yours’.  Wrong again, I guess I just made it by rote

and ‘thought’ I had written it down.  Whichever way you view the

situation I didn’t have a concrete recipe.   I’m pleased to say that it’s

written and it will slip in just in time for cookbook #2, ‘Everyday

Comfort Foods’.

Often I ask my guests whose palate they have acquired?  This means

when it comes to likes and dislikes in food which parent, grandparent

or great-grandparent do you most reflect.  Sometimes this answer

comes very quickly, other times guests have to ponder for a bit.  My

first answer is my dad, but after more consideration I would say my

Grandpa, Virgil (Tot) Richardson, my mother’s dad.  I love the depth of

sorghum and molasses in dishes and I adore sauces & gravies to the

utmost like he did.  There are also certain dishes that my Grandma Lucy

made that my mother leaves for me to make.  One is potato & corn

cakes and the other is breaded tomatoes.  Whenever I hear dad

mention to mom that she needs to make these two dishes she’ll

respond with:  ‘Have Deb make them for you.’  I also think you have to

have a passion for a specific dish or it’s not so easy to create.

My grandmother and mom would make breaded tomatoes, but never

as glorified as my attached recipe.  Keep in mind there are plenty of

ways to reduce the fat content in my presented recipe.   With just a few

touches you’ll have this drastically reduced in fat and calorie content.

Give the tomatoes a try, I find them quite enjoyable with a roast or

baked chicken dinner.  Last week when we had breaded tomatoes I

served them with a spaghetti dinner.  I know, pretty weird, but they

were yummy!  If you’re a fish hound you’ll find they go well with fish

filets, cole slaw and potato wedges.

This week I’m trying a new recipe that several guests have been

bragging about, Carrot Cake Jam.  My assistant and I are planning on

making a double batch tomorrow.  Everyone says it tastes like you’re

putting carrot cake right on your bagel or toast.   Since carrot cake is

practically my favorite cake I’m guessing I can’t go wrong with this jam.

When I researched the recipe on line I found that every version was

99% identical, which is not always the norm.

I’ll let you know how the jam turns out next week and throw another

new dish your way.  I’ve been busy writing quite a few as I wrap up the

final drafts of the new book.   Embrace the day.  Simply yours, The

Covered Dish.  Thecovereddish.com

Breaded Tomatoes

1 pint or (15.5 oz.) can chopped tomatoes, undrained

1/2 cup salsa, (I use homemade)

1 small onion, diced fine to medium

2-3 tablespoons butter

6-8 slices bread, dried & crumbled

1/4 – 1/2 cup parmesan cheese

1 cup heavy cream

Salt and Pepper to taste

Options:  Garlic, chopped celery, green peppers or fresh basil

Half & Half or milk instead of heavy cream.  Could omit cheese for less calorie

content.

Sauté chopped onions in the butter.  In a mixing bowl place all ingredients leaving

the cream until last.  Spray a 1 1/2 quart baking dish with vegetable spray and fill

with breaded mixture.  Bake until the dish is firm and set.  You could choose to

add an egg or two for a better set, however that is personal choice.  Sometimes I

prepare this in a deep dish pie pan.

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