Scalloped Tomatoes
(Prep Time: About 50 minutes. Serves 4)
3 slices wheat bread, toasted
1 tablespoon unsalted margarine, divided
½ cup celery, chopped
½ cup onion, chopped
1 (14½ oz) can diced tomatoes, no salt added, with liquid
2 tablespoons water
1 tablespoon flour
½ teaspoon marjoram or basil
1 teaspoon sugar
¼ teaspoon salt
1/8 teaspoon pepper
1 tablespoon grated Parmesan cheese (reduced fat, optional garnish)
Preheat the oven to 350° F.
Spread the toast thinly with a teaspoon of margarine. Cut the toast into cubes and set aside.
In a large skillet, sauté the celery and onions in the remaining margarine until crisp-tender. Add the tomatoes and bring to a boil. Reduce heat and simmer, covered, for about 8 minutes.
In a small bowl, combine the water, flour, basil, sugar, salt and pepper. Add this to the tomato mixture, and cook, stirring, until thickened. Fold in 2/3 of the toast cubes and pour this into a 2-quart casserole. Top with the remaining toast cubes and sprinkle with cheese. Bake for about 20 minutes or until bubbly.
Calories
|
132
|
Protein (g)
|
3.7
|
Cholesterol (mg)
|
1
|
Fat (g)
|
4.1
|
Carbs (g)
|
20.2
|
Sodium (mg)
|
370
|
Calories from:
|
Fat
|
27.4%
|
Carbs
|
61.4%
|
Protein
|
11.2%
|
|