Breaded Tomatoes

If you are not from the South or have never visited here than maybe you are not familiar with Breaded Tomatoes, Scalloped Tomatoes or Stewed Tomatoes. They are basically the same. A rich, sweet tomato dish that is perfect served with almost anything.

This is the recipe given to me by my friend Janice Price and originated at the Claudia Sanders Dinner House, in Shelbyville, Kentucky. Yes, Claudia was the wife of Colonel Harlan Sanders of Kentucky Fried Chicken fame.

The recipe calls for canned tomatoes and toasted bread, however I use fresh tomatoes when they are in season and left over biscuits from breakfast, because that's what my grandmother did. These are heavenly!

Breaded Tomatoes
6 servings
print recipe

1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
2 cans (14 1/2 ounces each) diced tomatoes, undrained, use fresh if you have them
1/2 cup sugar
1/2 cup vegetable oil
1 teaspoon salt
1/4 teaspoon pepper
3 slices bread, toasted and cut into 1/4-inch cubes, or biscuits

In a large saucepan, saute onion in butter until tender, stir in flour until blended. Add the tomatoes, sugar, oil, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in toast cubes or biscuits.