*from “The Gift of Southern Cooking”
(for 4 – 6 servings)
By Edna Lewis and Scott Peacock
4 large green tomatoes, washed, seeded, and cut into ½ inch pieces
1 small onion, finely chopped (1/3 cup)
1 teaspoon finely minced garlic
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon granulated sugar
1 teaspoon dried thyme
¼ teaspoon freshly grated nutmeg
3 slices white loaf bread, crusts removed, cut into ½ inch cubes
7 tablespoons unsalted butter, melted
Preheat the over to 375 F.
Put the green tomato pieces, onion, garlic, salt, pepper, sugar, dried thyme, and nutmeg in a large nonreactive bowl, and toss well to distribute the onion and flavorings. Scatter the bread cubes on a baking tray, and drizzle 4 tablespoons of the melted butter over them. Toast them in the over until they are golden brown, about 8 -12 minutes. Add the toasted bread cubes to the tomatoes, and toss. Turn everything into a buttered 9 by 9 inch nonreactive baking dish, and place a piece of parchment paper directly over the surface. Cover tightly with foil, and bake for 40 minutes. Remove the cover and bake 10 minutes longer, basting if needed. Serve hot.
