Scalloped Tomatoes

By National Gardening Association Editors, April 21, 2005

1 small onion, chopped
1/2 cup chopped green pepper
6 cup fresh or canned tomatoes, peeled and chopped
2-3 tablespoon extra-virgin olive oil
salt and pepper to taste
1 teaspoon sugar
1-1/2 cup toasted bread cubes
1 cup grated Parmesan or cheddar cheese

Cook onions and green peppers in oil until tender. In a 2-quart casserole, mix all ingredients together, except for 1/2 cup bread cubes. Sprinkle top with remaining bread cubes and cheese. Bake in preheated 350oF oven for 30 minutes or until bubbly and browned.

Serves 6.


Today's site banner is by Marilyn and is called "Butterfly on a Zinnia"