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Scalloped Tomatoes Recipe |
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Ingredients 6 medium tomatoes, peeled and cut up (2 pounds) or one 28-ounce can tomatoes, cut up 1 cup sliced celery 1/2 cup chopped onion 2 tbsp all-purpose flour 1 tbsp sugar 1/2 tsp dried marjoram, crushed 4 slices bread, toasted 2 tbsp grated Parmesan cheese Oven 350o
Method In a saucepan combine tomatoes, celery, and onion. Simmer, covered, about 10 minutes or till celery is tender. Combine flour sugar, marjoram, 1/2 tsp salt and dash pepper. Stir in 1/4 cup water; add to tomatoes. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Stir in butter till melted.
Cut 3 slices toast into cubes; stir into tomato mixture. Pour into a 1 1/2-quart casserole or a 10x6x62inch baking dish. Bake in a 350o oven for 30 minutes. Cut the remaining slice of toast into 4 triangles. Arrange triangle down center of tomato mixture, overlapping slightly. Sprinkle with Parmesan cheese. Bake 20 minutes longer. Serve scalloped tomatoes in sauce dishes. Makes 6 servings.
Per 1/6 serving: 22 g carbohydrates, 146 calories, 5 g fat, 4 g Protein, 362 mg sodium
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