I disagree with Ferna’s note, here.
I absolutely would use that much salt. For four cups of tomatoes? In a heartbeat. Just eat less of this if the salt is an issue.
From the box of F.J. from Sun City, Arizona. Some cards suggest a family history in Missouri and Kansas.
Escalloped Tomatoes
4 cups tomatoes — cut up (drained)
4 Tbsp. onion, chopped
8 Tbsp. butter, melted
1/2 tsp. paprika
1 cup cracker crumbs
1-1/2 tsp. salt
1 cup cheese, cubed
2 beaten eggs
Mix and bake in 350 deg. oven for 45 minutes.
(8 Servings.)
I wouldn’t use that much salt. Too hard on heart!!!