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Casserole Baked Tomatoes
This is an old Southern favorite!
Prep Time: 00:20
Cook Time: 00:30
2 tablespoons olive oil
1 small yellow onion, finely chopped
2 (28 ounce) cans whole tomatoes, drained and halved lengthwise
2 tablespoons light brown sugar
2 tablespoons chopped fresh chives
3/4 teaspoon kosher salt
1 teaspoon jane's mixed up salt or other seasoned salt
1/2 teaspoon dried chervil
1/2 teaspoon dried dill
1/2 teaspoon black pepper
1 cup coarse fresh breadcrumbs (from 1 baguette)
2 tablespoons salted butter, melted
1Preheat the oven to 375 degrees. Heat the olive oil in a medium skillet over medium high, and cook the onion until tender, about 6 minutes. Combine the onion, tomatoes, brown sugar, chives, table salt, mixed up salt, chervil, dill and pepper in a medium bowl; pour into a lightly greased 2 quart baking dish.
2Combine the breadcrumbs and the melted butter; sprinkle evenly over the top of the tomato mixture. Bake in the preheated oven until the breadcrumbs are golden, about 35 minutes.
This is a lovely side dish for roasted chicken. It is also great for a potluck!
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