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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%

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