Scalloped Tomatoes
1 pint tomatoes
1 pint bread crumbs
2 tablespoons butter
1 tablespoon sugar
2 teaspoons salt
1 saltspoon pepper
Alternate layers of tomatoes and bread crumbs. Season each layer and cover with small pieces of butter. Finish with crumbs on top. Bake for a half-hour.
Found in “Mastering the Art of French Cooking, vol. 1” by Julia Child, Louisette Bertholle and Simone Beck. Published by Alfred A. Knopf, 1971.
