TOMATOES SPANISH STYLE

Description
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Ingredients

 * Peel and slice 1 quart of tomatoes (or use one 3-lb. can). Remove
 * seeds, and cut in small pieces 3 bell peppers; boil till tender 4
 * onions; add tomatoes and peppers to onions, and simmer 1 hour; season
 * with 2 level teaspoons salt and 1/2 teaspoon black pepper; cool, and
 * keep on ice for several hours. Prepare two cups of stale bread
 * crumbs; take 6 tablespoons of butter, lard or Wesson Snowdrift oil.
 * Fill a baking dish with alternate layers of tomatoes and bread
 * crumbs; moisten each layer with oil; cover top with bread crumbs, and
 * bake in a slow oven for 1 hour. If desired, three tablespoons of
 * sugar may be added to the mixture while it is cooking the first time.

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

seeds, and cut in small pieces 3 bell peppers; boil till tender 4

onions; add tomatoes and peppers to onions, and simmer 1 hour; season

with 2 level teaspoons salt and 1/2 teaspoon black pepper; cool, and

keep on ice for several hours. Prepare two cups of stale bread

crumbs; take 6 tablespoons of butter, lard or Wesson Snowdrift oil.

Fill a baking dish with alternate layers of tomatoes and bread

crumbs; moisten each layer with oil; cover top with bread crumbs, and

bake in a slow oven for 1 hour. If desired, three tablespoons of

sugar may be added to the mixture while it is cooking the first time.