Baked Tomatoes from Iowa Farmer Today
From Beeton’s Book of Household Management, 1861
Use this at Living History Farms in Des Moines
Ingredients
2, 28 oz cans chopped or diced tomatoes, well drained2-3 tbsp flour
1 tbsp parsley
1 tsp salt
1/2 tsp pepper
For crumb topping
4 c bread crumbs
1/2 c butter
1/2 c Parmesan cheese and 1/2 tsp garlic powder
Instructions
Melt butter and add garlic powder.Remove from heat and stir in breadcrumbs and cheese.
Mix tomatoes, flour, parsley, salt and pepper and put in baking dish. Top with crumb topping. Bake, covered, for 1hour at 350 degrees. Uncover to brown for 10 minutes or as desired.