Recipe: Scalloped Tomatoes (using fresh or canned tomatoes)

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