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.
Ok, that sounds absolutely nasty! All due respect to Julia, but this is clearly a cookbook "filler" recipe that nobody bothered to try, or even think through.
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