Scalloped Tomatoes


1 cup diced celery
2 to 3 tablespoons butter or margarine
1/2 cup finely chopped onion
2 tablespoons all-purpose flour
3 to 4 cups chopped or diced tomatoes
3 to 4 slices of toasted bread
1 tablespoon sugar (or to taste)
1 teaspoon salt
pepper to taste
2 teaspoons prepared mustard


Cook celery and onion in butter until just tender; blend in flour. Butter toast; cut in ½-inch cubes. In a 1-½-quart casserole, combine the onion-celery mixture with tomatoes, half the toast cubes, the sugar, and the seasonings. Bake at 350 degrees F for 30 minutes. Top casserole with remaining toast cubes and bake for 20 minutes longer.


6 to 8 servings

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