Recipes

[lavendersage]

Scalloped Tomatoes

6 medium tomatoes, peeled and cut up (2 pounds), or one 28-oz. can tomatoes, cut up (I think it's best with fresh from the garden tomatoes!)
1 cup sliced celery (I leave out unless I have it on hand)
1/2 cup chopped onion
2 T flour
1 T sugar ( more to taste)
1/2 tsp. marjoram, crushed (I omit- I don’t have any)
1/2 tsp. salt (or 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. 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 (I found that 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

~from Better Home and Gardens Cookbook