Recipes

[lavendersage]

Scalloped Tomatoes

6 medium tomatoes, peeled and cut up (2 pounds), or one 28-oz. can tomatoes, cut up

1 cup sliced celery (I leave out unless I have it on hand)

1/2 cup chopped onion

2 T flour

1 T sugar

1/2 tsp. marjoram, crushed (I omit because I don’t have any)

1/2 tsp. salt (more to taste)

dash of black pepper

1/4 cup water

2 T butter

4 slices bread, toasted (I use 5)

2 T grated parmesan cheese ( good with or without)

In a saucepan combine tomatoes, celery, and onion. Simmer, covered about 10 minutes or till celery is tender. (I don't bother with a lid.) Combine flour, sugar, marjoram, salt and pepper in a small bowl. Whisk in 1/4 cup water and add to tomatoes. Cook and stir till thickened and bubbly. Cook and stir 1 minutes more. Stir in butter till melted. I taste it to see if it needs more salt or sugar. Cut or tear 3 slices of the toast, stir into tomato mixture. Pour into a 1 1/2 quart casserole. Bake at 350 for 30 minutes (20 is fine). Cut the remaining 2 pieces of toast into 8 triangles and arrange down center of tomato mixture, overlapping slightly. Sprinkle with parmesan cheese. Bake 20 minutes longer. (I usually only do it for 10-15). Serve scalloped tomatoes in sauce dishes.

I also will add some green pepper if I have it. This time I had a small zucchini, so I grated it and added it too.

My mom always made this on the stove top. I follow the recipe in my Better Homes and Gardens cookbook and bake it too.