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Prep Time: 45 Minutes Cook Time: 50 Minutes |
Ready In: 95 Minutes Servings: 6 |
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Serve as a side dish with your favorite roast. Ingredients:
6 medium tomatoes, peeled and cut up or 1 (28 ounce) can tomatoes, cut up |
1 cup sliced celery |
1/2 cup chopped onion |
2 teaspoons flour |
1 teaspoon sugar |
1/2 teaspoon dried marjoram, crushed |
1/2 teaspoon salt |
1 dash pepper |
1/4 cup water |
2 teaspoons butter or 2 teaspoons margarine |
4 slices bread, toasted |
2 teaspoons grated parmesan cheese |
Directions:
1. Combine tomatoes, celery and onion in a saucepan.
2. Simmer uncovered for 10 minutes or until celery is tender.
3. Combine flour, sugar, marjoram, salt and pepper.
4. Stir in water.
5. Add to tomatoes.
6. Cook and stir until thick and bubbly.
7. Cook and stir 1 to 2 more minutes.
8. Stir in butter until melted.
9. Cut 3 slices of toast into cubes.
10. Stir into tomato mixture.
11. Pour into a 2 qt casserole dish.
12. Bake at 350 degrees for 30 minutes.
13. Cut remaining toast into 4 triangles.
14. Arrange toast triangles down the center of tomato mixture, overlapping slightly.
15. Sprinkle with parmesan cheese.
16. Bake 20 minutes more.
17. Serve in small dishes.
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