Scalloped Tomatoes
2
slices whole wheat toast, divided
˝ cup chopped celery
˝ cup chopped onion
2 tablespoons
butter
3 medium
tomatoes, peeled, seeded and cut up (about 2 cups)
1 tablespoon
all-purpose flour
2 teaspoons sugar
1 teaspoon dried
basil
2 tablespoons
water
Preheat oven to 375-degrees. Toast bread and cut into small cubes. Melt butter in a saucepan over medium-low
heat. Saute
celery and onions until crisp-tender. Add
fresh tomatoes. Bring to a boil and reduce heat. Cover and simmer for 10 to 12 minutes. In a small bowl, combine flour, sugar, basil,
water, salt and fresh ground pepper. Stir
into tomato mixture along with 1 slice of bread cubes. Spoon into a 1-quart casserole coated with
cooking spray. Sprinkle top of casserole
with remaining bread cubes. Bake for 15 to 20 minutes or until heated through.
Yield: 4 servings.
Carolyn Gass Hardimon, M. S. Home
Economist www.recipeladies.com
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