6 large tomatoes
1 tbsp. grated onion
1 1/2 cups soft bread cubes
1/4 cup melted diet margarine
Peel tomatoes and cut in quarters. Place in saucepan, and mash slightly to press out some of the juice. Cook over very low heat about 10 minutes, stirring constantly. Add grated onion. Alternate layers of tomatoes and bread cubes in a greased 1 quart casserole. Add margarine and bake at 375 degrees about 20 to 30 minutes. Yield 4 to 6 servings.
For more information contact:
Geissler Baker, MEd.
Extension Agent, Family & Consumer Sciences
3309 Burlington Rd., Greensboro, NC 27405
Phone: 336-375-5876 / Fax: 336-375-2295