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Scalloped Tomatoes

Love.Food's picture
Ingredients
  Chopped celery 1 Cup (16 tbs)
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Sugar 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Dried marjoram 1⁄2 Teaspoon, crushed
  Pepper 1 Dash
  Canned tomatoes 28 Ounce, cut up (1 Can)
  Bread slice 3 , toasted and cut in 1 inch squares
  Grated parmesan cheese 1 Tablespoon
Directions

In a covered saucepan cook chopped celery and onion in butter or margarine until crisp tender, about 10 minutes.
Combine flour, sugar, salt, marjoram, and pepper; blend into the vegetables.
Add the undrained tomatoes; cook and stir till mixture thickens and bubbles.
Stir in half of the bread squares.
Pour into 1 1/2 quart casserole.
Bake at 350° for 30 minutes.
Top the casserole with the remaining bread squares and sprinkle with the Parmesan cheese.
Bake 20 minutes more.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Everyday

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