When Memories Create a Great Side Dish
Do you have memories of food that you’d love to recreate? A great side dish that you would love to eat again?
Inspiration for this great side dish began with a memory.
Now those of you from Eddyville, that little town that captured the majority of my childhood and high school memories, will remember Mary Majors Restaurant.
It was the place memories are made of…truly.
Mary Majors was the most incredible cook that created memorable dishes that I still crave.
Although, she is no longer with us, there are still some dishes that I would LOVE to recreate and this side dish is one of those that no where else have I seen it on a menu or has someone created one to measure up to her level.
Can I just paint a picture of that restaurant for you?
It was a small building in a great location off the interstate that I am sure would have a line wrapped around the building if it were open now.
When you walked into that building it had dining room tables and chairs set all around that dining room.
Those dining tables looked like a typical family dinner table from the 50’s and 60’s. Formica top. Metal legs. Matching chairs with vinyl covered seats of all different styles is my memory…if it serves me well.
When you sat down at one of those tables, someone would take your drink order and then the fun would begin.
Bowls of side dishes, baskets of home baked bread-biscuits and cornbread, platters of meats and salads were brought out in the size to fit the number of people at your table.
Family style service where you felt like you had just been invited to have your feet under her table for Sunday dinner.
Desserts that would astound you. I’m sure we ate far more of that fabulous food than we needed to!
Seriously!
Mary Majors heritage provided the best in soul food ever. Whether it be greens, black eyed peas, cooked cabbage, fried chicken, pork chops, biscuits or cornbread, desserts…none other could compare… even at home with most of her dishes.
I’ve had a lot of soul food in my lifetime that was created by my Mom and other friends, but seriously, no one could beat Mary Majors at her game.
That brings me to the memory that caused me to recreate this great side dish that was often found there.
There was a bowl that would come out of that kitchen that no one in my family made. Not my mother nor my grandmother made this one. Are you ready?
Breaded Tomatoes was the side dish I was yearning for last week. I am telling you that I haven’t thought even about that dish in the decades since she had closed.
All of those of you from that great little town…do you remember Mary Majors? or this dish?
I began looking through cookbooks and Pinterest and recipe files and just started cooking.
What appeared in my dish was perfect. It answered the memory of that taste I remembered. My husband is not a tomato texture person; but, he had to confess that the flavor was divine.
Here’s how I created it:
Breaded Tomatoes
Equipment
- Dutch oven, cast iron casserole or skillet.
Ingredients
- 1 C onion, chopped
- 2 T butter
- 2 T all purpose flour
- 1 qt. tomatoes, diced I used home canned tomatoes, but feel free to use diced canned tomatoes.
- 2 pieces sourdough bread, toasted
- 1 T granulated sugar
Instructions
- In a large dutch oven or skillet, saute the onion in the butter.
- Sprinkle the flour over the onion and stir until mixed for a couple of minutes.
- Add the tomatoes and mix together.
- Cut the toasted bread into small cubes and add to the mixture.
- Add the sugar and continue to simmer on low for about 15 minutes.
- The bread will break down and continue to thicken the tomatoes.
- If you'd like, feel free to salt and pepper and add herbs. NOTE: my home canned tomatoes already have salt, so I leave salt out in mine. I simply left mine with no other spices and it was perfect.
- If you'd like, you can top it with cheese of your choice and bake in a 350 degree oven. Some people prefer it baked for about an hour. For me, I served it right out of the Dutch oven. No baking provided the taste and texture that I remembered.
Notes
I was prepared for this to not a be WW friendly side dish, but, when I added it to my WW recipe file, I was surprised at how much I could enjoy this recipe for the WW point value! A win for a comfort food that I was craving!
Are you craving comfort foods? Fall favorites? I am not sure that this is really just for fall; but, I’ll be adding this to my table occasionally when comfort is required.
For those interested, I love using my Lodge ceramic lined casserole for this dish. It’s beautiful to cook in and lovely to serve from on the table. (I’m attaching a link for your convenience in finding it. It costs no extra to shop from the link for you, but it may help this blog if you use it to shop.)
I’d love to hear all about your favorite side dishes. Let me know in the comments, won’t you?
23 Comments
Renae
This sounds so good! I’m definitely going to have to try it.
Leslie J Watkins
Renae- I think you could give it a try with gluten free bread–let me know how it turns out if you do. Enjoy!
Martha Wallace
Yes, my mother makes this. And it is delicious! But it has been a while. I thought it was just a poor person’s dish! Come to think of it, I think that Lambert’s Cafe in MO makes this also.
Leslie J Watkins
Isn’t it the best? I may have to make it again this week.
Rachel
My goodness! I grew up in Arkansas and I’ve never heard of this. That’s something that I would think of eating there. I’ve never heard mention of it in Indiana either.
Thank you for sharing. I love learning about new recipes.
Leslie J Watkins
I think its one of those Southern old recipes that has gotten lost through the years. It is so wonderful. Hope you give it a try!
Abbie
Yes. My Grandmother made breaded tomatoes in Southern Indiana. She used her home canned tomatoes. We loved it. I’ve made it here in Raleigh, NC but I’ve used store bought canned diced tomatoes and whole wheat bread. My 3 kids loved it too!
Leslie J Watkins
Don’t you love recipes that bring back wonderful memories? Canned tomatoes are perfect for this recipe. Don’t forget to save your grandmother’s recipes for those 3 kids. I love keeping family recipes saved and enjoyed. Thanks for sharing!
Traci
Ty Hank you thank you thank you!!!! My mom and dad always made this and they’ve recently passed. It’d been at least over 30 years since last had. I’d forgotten about it then remembered and drooled! They canned their tomatoes so sublime. I’m using what I got at a local farmers market. Thank you.
Leslie J Watkins
Oh, I am so happy that this brings back great memories. You are more than welcome. May it be as good as you remembered. Thank you so much for sharing. Makes my heart so very happy.
alda ellis
This sounds so good…I love tomatoes and this is a winner . You always have the best recipes…I did not know Kentucky girls loved such good southern dishes! Your Pecan Pepper Jelly is a Christmas favorite and in the summer I mix it with black eyed peas, rotel tomatoes…Cowboy Caviar! I bet you have done that too. Oh how I wish we were closer, and I would come put my feet under your table!
sending you big hugs,
Alda
Leslie J Watkins
Oh, my goodness! I have never heard of using it or Cowboy Caviar! I need that recipe for sure! We NEED to get together! I miss you greatly!
Dawn McLaughlin
I absolutely love old recipes, the older the better. Such comfort! I’m not sure if I ever had this as a child, but it sounds absolutely amazing and I cannot wait to give it a whirl! Thank you so much!
Leslie J Watkins
I hope you love it. One of my favorites! Enjoy!
Paula@SweetPea
That is the kind of restaurant where I love to eat. Mama and I were just talking about stewed tomatoes the last time we were together and she promised to make them the next time she visits. Thank you for sharing your recipe. I’ve printed your recipe so that I can enjoy it very soon.
Leslie J Watkins
I know. There is a restaurant in Nashville called Monell’s at the Manor in a southern plantation home that is a family style restaurant. You are seated at a huge dining table with whoever is in line in front and behind you to fill up the table. You meet lots of new people and its quite entertaining. They bring out baskets of bread, bowls of salads, vegetables, with platters of fried chicken and other meats. Then there is dessert! Lots of sweet or unsweet tea or lemonade included. We haven’t been there since COVID, but we will certainly go again when things are better! Hope you enjoy the recipe!
Jackie Jackson
I was fortunate enough to eat at Mary Majors
restaurant several times in 70’s . I remember all the sides , and a friend of my sister stuck her finger in
mashed potatoes. But I’ve always liked breaded tomatoes, my grandmother made them with leftover macaroni and cheese , can’t find that recipe anywhere lol
Leslie J Watkins
Oh, with leftover macaroni and cheese…divine. Wasn’t Mary Majors’ the best?
Love Majors
Mary Majors is my great x4 aunt.
Ive only heard stories of her of how amazing it was being past down, i would have loved to taste it. 🙂
Leslie J Watkins
She was amazing. I wish you could have met her. You would have loved her restaurant…bowls and platters of the most delicious home cooked meals and breads and desserts. She was a truly amazing business woman whom everyone loved.
Mark Barger
When I was a kid I used to go there with my parents in the mid sixties when we would go to Kentucky Lake boating.
I believe it was called “Mary Major’s Tiny Castle” or something like that back then. It was an old house that sat right on the highway (before the interstate was built).
It was a definite highlight of the trip for us to eat there!
Leslie J Watkins
Yes! When I pass by there I am sad it’s no longer there. Wouldn’t you love to have your feet under those tables again to enjoy sharing food with family or friends?
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