IDEA ALLEY Breaded tomatoes made three ways

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

The following recipes are for Bob Stinnette of Gravette.

Stinnette is searching for an old recipe for breaded tomatoes.

Breaded tomatoes are known by many names — tomatoes Betty, scalloped tomatoes, stewed tomatoes, tomato pudding and gobbledygook among others.

The unifying theme is tomatoes, day-old bread or bread crumbs and butter.

If you have one that is different from or better than these, please share.

This one calls for fresh tomatoes.

Breaded Tomatoes I

2 pounds peeled and chopped fresh tomatoes

¼ teaspoon ground cloves 2

tablespoons granulated sugar

½ teaspoon salt, or to taste

4 slices day-old bread, cut in ½ inch cubes

4 tablespoons butter, melted

Heat oven to 400 degrees. In a saucepan, combine the tomatoes, cloves, sugar and salt. Cook over medium heat until tomatoes are tender. Pour into a shallow baking dish. Top tomatoes with bread cubes. Pour melted butter over bread. Bake until golden brown. Makes about 4 servings.

Here, canned tomatoes are used. It is from the website Just a Pinch.

Old Fashioned Breaded Tomatoes

1 small onion, finely chopped

2 tablespoons butter

1 (28-ounce) can whole tomatoes in their juice, cut and diced

1 tablespoon granulated sugar

Salt and ground black pepper, to taste

1 to 2 slices day-old white bread, torn or cut into small pieces

In a saucepan, saute onion in butter over medium heat, until onion is tender, but not brown. Add the tomatoes, sugar, salt and pepper. Bring to a boil, reduce heat and simmer 15 to 20 minutes. Gently stir in the bread cubes.

Serve immediately. Makes about 4 servings.

This one is a repeat from our archives, originally shared by Mary Haney.

Scalloped Tomatoes

1 ½ cups bread cubes or torn pieces

¼ to ½ cup butter, melted 1 (28-ounce) can whole tomatoes

¼ cup brown sugar 1 teaspoon salt

¼ teaspoon basil OR Italian seasoning

Place bread cubes in a 1-quart baking dish. Pour butter over bread and toss to coat.

In a bowl, mix tomatoes with brown sugar, salt and basil. Pour over bread; stir. Bake 25 to 30 minutes at 425 degrees.

Makes 4 servings.

Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, AR 72203; email: kbrant@arkansasonline.com

Please include a daytime phone number.