scalloped tomatoes with croutons
(3 ratings)
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This is one of my favorite recipes for summer. This recipe is from Better Homes and Gardens Cookbook, from 40 years ago. I am posting the original recipe, which calls for canned tomatoes. If you want to use fresh, you'll have to figure it out for yourself. I never knew how many I would use, since garden tomatoes vary in size. I also made half of the recipe, since only us two grownups wanted to eat it.
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(3 ratings)
yield
8 serving(s)
prep time
35 Min
cook time
50 Min
method
Bake
Ingredients For scalloped tomatoes with croutons
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1 cchopped celery
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1/2 cfinely chopped onion
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2 Tbspbutter* for sauteeing celery & onions and some to mix with bread crumbs, if using
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*cooking spray, if needed for spraying top of dish with the store croutons
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2 Tbspall-purpose flour
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3 slicebread, toasted, or croutons from the grocery, or bread crumbs
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1 can1 lb. 12 oz. size tomatoes
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1 Tbspsugar
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1 tspsalt
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1 dashpepper
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2 tspprepared mustard
How To Make scalloped tomatoes with croutons
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1Cook celery and onion in butter until just tender; blend in flour.
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2Butter toast; cut in 1/2 in. cubes. Or, use croutons from the grocery, sprayed with cooking spray, or bread crumbs mixed with a little butter, if using.
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3Break up tomatoes; add to celery mixture with half of the toast cubes and remaining ingredients.
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4Pour into a 1 1/2 quart casserole; top with remaining toast.
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5Bake at 350 degrees for 50 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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