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Scalloped Tomatoes

From The Tomato Festival Cookbook by Lawrence Davis-Hollander

Serves 4

Scalloped tomatoes are especially good made with juicy late-summer tomatoes and breadcrumbs from flavorful whole wheat bread.

3   tablespoons butter
3 - 4 cups crumbs make from day-old whole wheat bread
2  pounds (or more as needed to fill your dish)
    slicing tomatoes, peeled and cut into1/2 inch slices
    salt and freshly ground black pepper

1. Preheat the overn to 350F lightly grease an 8 inch square pan or baking dish with a little of the butter. Cut the remaining butter in to small pieces.
2. Spread about a third of the crumbs over the pan, making sure to completely cover it. Cover the crumbs with a layer of tomato slices, and season with  salt and pepper. Scatter enough crumbs on top to cover the tomatoes, then add another layer of tomato slices. Season with salt and pepper. Dot with   butter, Cover with the remaining  crumbs.
3. Bake for 15-20 minutes, or until the tomatoes are cooked and the top crumbs are crispy.

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