Casserole Baked Tomatoes

This is an old Southern favorite!

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Servings: 8

Prep Time: 00:20

Cook Time: 00:30

Main Ingredients

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.

Additional Notes

This is a lovely side dish for roasted chicken. It is also great for a potluck!

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