Escalloped Tomatoes Recipe

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Instructions
  1. Drain juice from 1 can tomatoes.
  2. Brush baking dish over with vegetable shortening, and cover bottom with tomatoes; dot with vegetable shortening, dredge with pepper and salt, and sprinkle generously with breadcrumbs; arrange another layer of tomatoes, and crumbs, and so proceed until dish is filled.
  3. Pour over all enough of juice of tomatoes to moisten well, and then finish dish with covering of crumbs.
  4. Bake 20 minutes in moderate oven.

 




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