SCALLOPED TOMATOES
3 slices bread, toasted
2 tablespoons margarine or butter
1/2 cup chopped celery (1 stalk)
1/2 cup chopped onion (1 medium)
3 medium tomatoes, peeled and cut up (about 2 cups) (or 1 (16 oz.) can tomatoes, cut up)
2 tablespoons water
1 tablespoon all-purpose flour
1 teaspoon sugar
1/2 teaspoon dried marjoram or basil, crushed
Grated parmesan cheese (optional)
Preheat oven to 350 degrees F.
Spread toast with 1 tablespoon of the margarine. Cut toast into cubes; set aside.
Cook celery and onion in remaining margarine till crisp-tender.
Add fresh or undrained canned tomatoes. Bring to boiling. Reduce heat and simmer, covered, 8 minutes.
Combine water, flour, sugar, marjoram, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Stir into tomatoes. Cook and stir till bubbly.
Stir two-thirds of the toast cubes into tomato mixture. Pour into a 1-quart casserole. Top with remaining toast cubes. If desired, sprinkle with Parmesan cheese.
Bake in a 350 degree F oven 20 minutes or till bubbly.
Servings: 4
Source: Better Homes and Gardens New Cook Book 11th Edition
3 slices bread, toasted
2 tablespoons margarine or butter
1/2 cup chopped celery (1 stalk)
1/2 cup chopped onion (1 medium)
3 medium tomatoes, peeled and cut up (about 2 cups) (or 1 (16 oz.) can tomatoes, cut up)
2 tablespoons water
1 tablespoon all-purpose flour
1 teaspoon sugar
1/2 teaspoon dried marjoram or basil, crushed
Grated parmesan cheese (optional)
Preheat oven to 350 degrees F.
Spread toast with 1 tablespoon of the margarine. Cut toast into cubes; set aside.
Cook celery and onion in remaining margarine till crisp-tender.
Add fresh or undrained canned tomatoes. Bring to boiling. Reduce heat and simmer, covered, 8 minutes.
Combine water, flour, sugar, marjoram, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Stir into tomatoes. Cook and stir till bubbly.
Stir two-thirds of the toast cubes into tomato mixture. Pour into a 1-quart casserole. Top with remaining toast cubes. If desired, sprinkle with Parmesan cheese.
Bake in a 350 degree F oven 20 minutes or till bubbly.
Servings: 4
Source: Better Homes and Gardens New Cook Book 11th Edition
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Side Dishes - Vegetables
Side Dishes - Vegetables
- Deadwood Vegetables on the Grill
- How to Steam Fresh Vegetables with Cooking Times (1982)
- Pan-Roasted Artichokes with Garlic and Lemon
- Broccoli Cauliflower Casserole
- Country Green Beans (using bacon and tomato, Miriam Loo, 1980's)
- Ina Garten's Roasted Carrots
- Orange Peas Amandine
- Spicy Eggplant in Garlic Sauce
- Speedy Vegetable Toss (using green beans, tomatoes, balsamic, and feta)
- Ace Bakery Oven Roasted Tomatoes
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute