Scalloped Tomatoes

Name: Scalloped Tomatoes
Ingredients: 6 medium tomatoes, peeled and cut up or 1 (28 ounce) can tomatoes, cut up; 1 cup sliced celery; 12 cup chopped onion; 2 teaspoons flour; 1 teaspoon sugar; 12 teaspoon dried marjoram, crushed; 12 teaspoon salt; 1 dash pepper; 14 cup water; 2 teaspoons butter or 2 teaspoons margarine; 4 slices bread, toasted; 2 teaspoons grated parmesan cheese

12 ingredients

17 steps

Ingredients

6 medium tomatoes, peeled and cut up or 1 (28 ounce) can tomatoes, cut up
1 cup sliced celery
12 cup chopped onion
2 teaspoons flour
1 teaspoon sugar
12 teaspoon dried marjoram, crushed
12 teaspoon salt
1 dash pepper
14 cup water
2 teaspoons butter or 2 teaspoons margarine
4 slices bread, toasted
2 teaspoons grated parmesan cheese

Directions

1

Combine tomatoes, celery and onion in a saucepan.
2

Simmer uncovered for 10 minutes or until celery is tender.
3

Combine flour, sugar, marjoram, salt and pepper.
4

Stir in water.
5

Add to tomatoes.
6

Cook and stir until thick and bubbly.
7

Cook and stir 1 to 2 more minutes.
8

Stir in butter until melted.
9

Cut 3 slices of toast into cubes.
10

Stir into tomato mixture.
11

Pour into a 2 qt casserole dish.
12

Bake at 350 degrees for 30 minutes.
13

Cut remaining toast into 4 triangles.
14

Arrange toast triangles down the center of tomato mixture, overlapping slightly.
15

Sprinkle with parmesan cheese.
16

Bake 20 minutes more.
17

Serve in small dishes.