This recipe is very cheap (if tomatoes are in season) and a great way to use up some of the tomato harvest. Notice that a can of stewed tomatoes (also very cheap) can be used if the tomato harvest is but a memory. . .
- 6 Tomatoes peeled and cut (or a 28 oz can)
- 1 C Sliced Celery
- 1/2 C Chopped Onions
- 2 tsp flour
- 1 tsp sugar
- 1/2 tsp Dried Marjoram Thyme may be used as a substitute
- 1/2 tsp Salt
- Dash Pepper
- 1/4 C Water or 1/4 C reserved juice from canned tomatoes
- 2 tsp Butter
- 4 Slices Toasted Bread
- 2 tsp Parmesan Cheese
Simmer tomatoes, celery & onion in a saucepan until tender.
Combine flour, sugar, marjoram, salt & pepper.
Stir water into flour/spice mixture and add to tomatoes.
Cook until thick and bubbly, stirring frequently.
Continue to cook for 2 minutes, then add butter & stir till melted.
Cube 3 slices of toast and stir in to tomato mixture.
Pour mixture into a 2qt casserole dish and bake at 350 for 30 minutes.
Meanwhile cut remaining piece of toast into 4 triangles.
Place triangles of toast on top of the tomato mix, sprinkle with Parmeasan Cheese and return to oven for 20 minutes.
This dish is best served in small bowls as it is soupy.