Baked Tomatoes

Preparation info

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Appears in

Bill Neal's Southern Cooking

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About

This recipe calls for the good, old-fashioned tomatoes of high-acid content. The low-acid varieties such as German Johnson won’t do. Southerners like both sweet and sour flavors to complement their roasts and fried meats, and this distinctive southern penchant reflects the nineteenth-century quandary over tomatoes: Are they vegetable or fruit? In southern cooking—in salads, sauces, jellies, and pies—tomatoes remain both savory and sweet.


  • 6 medium tomatoes, blanched and peeled
  • Salt
  • Black pepper
  • 2 tablespoons brown sugar
  • 2 cups (470 ml) stale bread cubes, about ¾ inch square
  • 3 tablespoons melted butter


    Preheat oven to 350°F (177°C).

    Cut the tomatoes in half and put 6 halves in the bottom of the baking dish. Sprinkle with salt, pepper, and half of the brown sugar. Pour 1 cup of the bread cubes over and drizzle with half of the melted butter. Repeat with remaining ingredients and bake at 350°F (177°C) for about 30 minutes.