Recipe: Scalloped Tomatoes

SCALLOPED TOMATOES

2 1/2 cups stewed tomatoes, drained (reserve liquid)
1 medium-size green bell pepper, chopped
1 small onion, chopped
1/4 teaspoon salt
1/8 to 1/2 teaspoon black pepper
1 tablespoon brown sugar
1 bay leaf
1 tablespoon butter
2 tablespoons flour
1/2 cup bread or cracker crumbs

Preheat oven to 350 degrees F.

Combine the tomatoes, pepper, onion, salt, black pepper, brown sugar and bay leaf in a medium-size bowl. Spoon into a 1-quart baking dish.

Melt the butter; stir in the flour until smooth. Add 1/2 cup of reserved tomato liquid. Pour over the tomato mixture. Top with bread crumbs.

Bake, uncovered, for 35 to 40 minutes. Remove the bay leaf before serving.

Serves 4
Source: American Dietetic Association Cooking Healthy Across America