From the menu of … Evans Fine Foods, 2125 N. Decatur Road, Decatur. 404-634-6294, www.evansfinefoodsemory.com
Q: Once a month, a friend and I eat lunch at Evans Fine Foods, a restaurant that has been serving Decatur for more than 65 years. We always hope that Escalloped Tomatoes will be on the daily vegetable list. When it is, my friend even orders an extra portion to take home to her daughter. We'd like to be able to duplicate this recipe at home and enjoy it on a more-than-monthly basis. — Carol Froman, Atlanta
A: Pete Kontoes, co-owner of Evans Fine Foods along with his brother Mike, sent us this recipe for what can only be described as old-fashioned comfort food.
Evans Fine Foods’ Escalloped Tomatoes
Hands on: 15 minutes Total time: 25 minutes Serves: 4
6 Roma tomatoes
3 tablespoons butter or margarine
2 tablespoons granulated sugar
1/8 teaspoon white pepper
1/8 teaspoon nutmeg
8 saltine crackers, crushed
1/2 cup water
1 tablespoon cornstarch
Bring a large saucepan of water to a boil. Have a bowl of ice water nearby. Drop tomatoes into boiling water for 30 seconds, then remove from boiling water and immerse in ice water. Allow to cool, then dry tomatoes and remove peel.
Crush tomatoes into a large saucepan. Stir in butter, sugar, pepper and nutmeg and stir well to combine. Place saucepan over medium heat and bring mixture to a boil. Stir occasionally to avoid scorching. Once mixture comes to a boil, reduce heat to low, stir in crushed crackers and cook 10 minutes.
In a small bowl, whisk together water and cornstarch until smooth. Add cornstarch mixture to tomatoes and stir until mixture thickens, about 1 minute. Serve immediately.
Per serving: 173 calories (percent of calories from fat, 49), 2 grams protein, 21 grams carbohydrates, 2 grams fiber, 10 grams fat (6 grams saturated), 23 milligrams cholesterol, 183 milligrams sodium.
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