Scalloped Tomatoes Recipe
Ingredients
| Celery | 1 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| 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 | |
| 1 28 ounce can tomatoes, cut up | ||
| 3 slices bread, toasted and cut in 1 inch squares | ||
| Parmesan cheese | 1 Tablespoon, grated | |
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.
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.
Chef
