Scalloped Tomatoes Recipe

Scalloped Tomatoes were a side dish I had never heard of until my sweet mother in law served it to us one day several years ago. She seemed quite surprised that I had never heard of or tasted it. For some reason I always assumed that “scalloped” meant in a cheesy creamy sauce, like when you make scalloped potatoes. In this case, it doesn’t! This rather healthy dish has no cream in sight.

I think this old fashioned side dish is quite tasty–especially if you are a tomato lover.

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. . .

Scalloped Tomatoes

6 Tomatoes, peeled and cut (or a 28 oz can)
1C Sliced Celery
1/2C Chopped Onions
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2tsp flour
1tsp sugar (or 1 pkt Splenda/Equal)
1/2tsp Dried Marjoram (Thyme may be used as a substitute)
1/2tsp Salt
Dash Pepper
1/4C Water (or 1/4 C reserved juice from canned tomatoes)
2tsp Butter
4 Slices Toasted Bread
2tsp Parmesean 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.