SCALLOPED TOMATOES

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Scalloped Tomatoes image

The tomato wedges in this delicious dish get a special treatment from a mushroom-and-crumb topping. "I serve it often in summer, and everyone takes seconds," notes Ruth Pyles of Temple Hills, Maryland. "It disappears quickly!"

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 garlic clove, minced
4 tablespoons butter, melted, divided
1 cup finely chopped fresh or canned mushrooms
1 cup crushed butter-flavored crackers (about 25 cracker)
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/8 teaspoon pepper
6 medium tomatoes, quartered

Steps:

  • In a skillet, saute garlic in 2 tablespoons butter for 2 minutes. Add mushrooms; cook until heated through. Remove from the heat. Add cracker crumbs, parsley, salt, pepper and remaining butter; mix well. Place tomatoes in a greased 8-in. square baking dish. Top with the mushroom mixture. Bake, uncovered, at 400° for 20 minutes or until heated through.

Nutrition Facts :

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