Scalloped Tomatoes

Let's Cook

1. Step 1.

   Preheat the oven to 350°F. Grease a 10-inch shallow round baking or quiche dish or pie pan. Peel, halve, and seed, if desired: 3 pounds tomatoes

2. Step 2.

   Chop into ¼-inch pieces (you should have about 4 cups). Melt in a large skillet over medium heat: 2 tablespoons butter

3. Step 3.

   Stir in and cook, stirring constantly, until fragrant and nicely toasted, 4 to 6 minutes: 1½ cups dry bread crumbs

4. Step 4.

   Scrape the crumbs into a bowl and set aside. Return the skillet to medium heat and add: 3 tablespoons butter

5. Step 5.

   Heat until the foam begins to subside, then add: 1 medium onion, finely chopped; 1 large red or green bell pepper, finely chopped

6. Step 6.

   Cook, stirring occasionally, until tender and just beginning to brown, about 10 minutes. Add the vegetables to the crumbs along with: 1 tablespoon sugar; ¾ teaspoon salt; ½ teaspoon black pepper

7. Step 7.

   Mix well. Distribute half of the crumb mixture over the bottom of the baking dish. Cover evenly with the tomatoes and sprinkle lightly with: Salt and black pepper

8. Step 8.

   Sprinkle the remaining crumb mixture evenly over the top. Bake until the tomatoes are bubbling in the center and the top is richly browned, about 40 minutes.

9. Step 9.

   Sprinkle with: Chopped parsley