Green Tomato Brown Bette
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INGREDIENTS 5 medium green tomatoes, coarsely chopped, and drained
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 teaspoon grated lemon peel
2 tablespoons butter
1 cup dark brown sugar
2 cups dry, fine bread crumbs
6 tablespoons butter, melted
1 tablespoon butter, for dish
1 lemon, juice, separatedPreheat oven to 350 degrees.
In a large, heavy skillet simmer tomatoes, cinnamon, cloves, nutmeg, and lemon peel in 2 tablespoons of butter for 5 minutes. Add brown sugar and stir over low heat for 10 minutes more.
Throughly blend bread crumbs with melted butter in a small bowl. Press 1/3 of the bread crumbs into an attractive, buttered, shallow baking dish. Spoon half the tomato mixture over bread crumbs. Sprinkle with half the lemon juice.
Top tomato mixture with another third of bread crumbs. Layer remaining tomatoes on top of bread crumbs. Sprinkle with remaining half of the lemon juice. Top with rest of the bread crumbs.
Cover baking dish and bake Brown Bette for 40 minutes. Raise oven temperature to 400 degrees. Remove cover and bake for 10 more minutes until nicely browned. Remove Brown Bette from oven and set aside until warm.
Serve warm, topped with mounds of freshly whipped cream.