TOMATOES SPANISH STYLE

Ingredients

• Peel and slice 1 quart of tomatoes (or use one 3-lb. can). Remove
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• seeds

  and cut in small pieces 3 bell peppers; boil till tender 4
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• onions; add tomatoes and peppers to onions

  and simmer 1 hour; season
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• with 2 level teaspoons salt and 1/2 teaspoon black pepper; cool

  and
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• keep on ice for several hours. Prepare two cups of stale bread
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• crumbs; take 6 tablespoons of butter

  lard or Wesson Snowdrift oil.
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• Fill a baking dish with alternate layers of tomatoes and bread
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• crumbs; moisten each layer with oil; cover top with bread crumbs

  and
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• bake in a slow oven for 1 hour. If desired

  three tablespoons of
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• Sugar may be added to the mixture while it is cooking the first time.
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