Deep South Dining: Breakfast & Brunch

A southern breakfast is not complete without a side of grits. No matter how you take them, sweet or salty, they are the perfect compliment to any morning or early afternoon brunch. Today Carol and Malcolm share some great breakfast memories, dishes, and recipes. Also, we hear from Tupelo's oldest restaurant, Johnnie's Drive-In.

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Casserole Baked Tomatoes or Pretty Darn Close to McCarty’s Merigold Tomatoes

2 tablespoons vegetable oil1 small yellow onion, finely chopped (about 1 cup)2 (28 ounce) cans whole tomatoes, drained and halved lengthwise2 tablespoons light brown sugar2 tablespoons chopped fresh chives¾ tablespoon table salt½ teaspoon seasoned salt (like Lawry’s)½ teaspoon dried chervil½ teaspoon dried dill¼ teaspoon black pepper1 cup coarse bread crumbs (from 1 baguette)2 tablespoons butter, melted

1. Preheat oven to 375 degrees F. Heat the vegetable oil in a medium skillet over medium-high, and cook the onion until tender, about 6 minutes. Combine the onion, tomatoes, brown sugar, chives, table salt, seasoned salt, chervil, dill, and pepper in a medium bowl; pour into a lightly greased 2-quart baking dish.

2. Combine the breadcrumbs and the melted butter; sprinkle evenly over the top of the tomato mixture. Bake in the preheated oven until the breadcrumbs are golden, about 35 minutes.

 

From the 1972 Southern Living Party Cookbook

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