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From A Garden of Recipes by Cynthia Gibson (Hearst Books). This has a rather unusual, sweet taste and is a nice accompaniment to a summer meal.
Since the Star merged into the Star Tribune years ago, we assume this is an old recipe, but we can't date it exactly.
Marlys and Glenn
1½ cups chopped, seeded ripe tomatoes
Scant ¼ cup water
Pinch of salt
½ cup firmly packed brown sugar
2 tablespoons finely chopped fresh basil
1 cup bread crumbs
¼ cup melted butter or margarine
4 large basil leaves
Preheat oven to 350°F. In a large nonreactive frying pan, place the tomatoes, water and salt. Boil for 3 to 4 minutes, then add the brown sugar and chopped basil. Stir the mixture for 3 to 3 minutes, then remove from the heat.
Place the bread crumbs in a 9-inch pie plate. Drizzle the melted butter over the crumbs. Spoon the tomato mixture onto the bread crumbs. Cover with aluminum foil and bake for 40 minutes, or until the tomatoes are a deep brown color. Remove the pie from the oven and place on a rack to allow the crust and sugar to set – the pie will be easier to slice.
Serve warm, not hot. Garnish each portion with one fresh basil leaf.
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