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Tomatoes And Celery Italiano

Western.Chefs's picture
Ingredients
  Canned tomatoes 29 Ounce, drained, liquid reserved (1 Can Of 29 Ounces)
  Minced onion 2 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Bay leaf 1⁄2
  Oregano 1⁄4 Teaspoon
  Basil leaves 1⁄8 Teaspoon (Whole)
  Worcestershire sauce 1⁄4 Teaspoon
  Hot sauce To Taste (Few Drops Are Required)
  Toasted bread cubes 3 Cup (48 tbs) (0.5 Inch)
  Sliced celery 1 Cup (16 tbs)
  Cornstarch 1 Tablespoon
  Water 1 Tablespoon
  Softened butter/Margarine 2 Tablespoon
Directions

Drain liquid from tomatoes into a saucepan.
Add onion and seasonings; simmer for 15 minutes.
Layer 1 cup bread cubes, 1/2 cup celery and half the drained tomatoes in a greased 1 1/2 quart casserole.
Repeat layers.
Remove leaves from tomato liquid.
Combine cornstarch and water; stir into hot liquid and simmer until thick, stirring constantly.
Pour over casserole.
Cover tightly and refrigerate.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable

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