Scalloped Tomatoes Recipe

Name: Scalloped Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (28 oz.) can tomatoes; 1/2 c. chopped onion; 1 Tbsp. sugar; 1/2 tsp. marjoram (oregano); 1/4 c. water; 4 slices toasted bread; 1 c. sliced celery; 2 Tbsp. flour; 1/2 tsp. salt; dash of pepper; 2 Tbsp. butter; 2 Tbsp. Parmesan cheese

Servings: persons

1 (28 oz.) can tomatoes
1/2 c. chopped onion
1 Tbsp. sugar
1/2 tsp. marjoram (oregano)
1/4 c. water
4 slices toasted bread
1 c. sliced celery
2 Tbsp. flour
1/2 tsp. salt
dash of pepper
2 Tbsp. butter
2 Tbsp. Parmesan cheese

1
Combine tomatoes, onions and celery.
2
Cover and boil, reduce heat.
3
Simmer, covered, about 15 minutes.
4
Combine flour, sugar, salt, oregano and pepper.
5
Blend in water; stir constantly until thick and bubbly.
6
Stir in butter until melted.
7
Cut 3 slices toast in cubes; stir in tomato mixture.
8
Pour in casserole.
9
Bake at 350u00b0 for 30 minutes.
10
Cut remaining slice.
11
Arrange down center of mixture overlapping slightly.
12
Sprinkle with Parmesan cheese.
13
Bake 20 more minutes.

150

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (28 oz.) can tomatoes, 1/2 c. chopped onion, 1 Tbsp. sugar, 1/2 tsp. marjoram (oregano), and more.

Yes, Scalloped Tomatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scalloped Tomatoes

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