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2 medium onions, sliced
1/2 green pepper, diced
2 stalks celery, diced
1/4 cup butter
1/4 tsp pepper
1/2 tsp thyme
2 cups coarse, soft bread crumbs
2 Tbs chopped parsley
1 tsp chopped chives
3 cups peeled, chopped tomatoes
2 Tbs butter
Saute onions, green pepper and celery in butter with pepper and
thyme. Cook, stirring occasionally, until onions are transparent,
then remove from heat. Combine bread crumbs, parsley and chives.
Stir half this mixture into onion mixture.
Arrange alternate layers of chopped tomatoes and onion-bread crumb
mixture in a greased casserole dish, ending with tomatoes. Sprinkle
with remaining bread crumb mixture and dot with 2 tablespoons
butter. Bake at 350F for 45 minutes.
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Scalloped Tomatoes With Herbs