Grandma's Breaded (Scalloped) Tomatoes
3 - 4 slicebread, toasted
2 Tbspbutter or margarine
1/2 cminced onion
1/2 cminced celery
3 mediumtomatoes, peeled and cut up(about 2 cups) or one 16 oz. can diced tomatoes
1 Tbspall purpose flour
1 tspsugar or sugar substitute
1/2 tspmarjoram or basil
How to Make Grandma's Breaded (Scalloped) Tomatoes
- Lightly butter toasted bread with part of butter. Cut into cubes and put aside. Cook celery and onion in remaining butter for a few minutes until crisp tender. Add fresh or canned tomatoes, if using canned - do not drain! Bring to a boil, reduce heat, cover and simmer about 8 to 10 minutes.
- Combine the flour, sugar, marjoram, a few tablespoon water, a pinch of salt and dash of pepper. Stir into tomatoes. Cook and stir for a few minutes until bubbly.
- In a greased 1-quart casserole alternate tomatoes and toast cubes making toast be the top layer! You can sprinkle some parmesan cheese on if you would like, but is fine without it. Bake in a 350 degree oven for twenty minutes or until bubbly. Enjoy!!
- You can use cans of Italian stewed tomatoes and omit the celery, onion and marjoram from this recipe. It is easy to double or triple this recipe for large groups.