RecipeVegetablesYield: 4 servingsCook time: 28 min
Scalloped Tomatoes
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 406. Vision transcription from the scanned page; needs review.
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Ingredients
- 3 slices bread, toasted
- 2 tablespoons margarine or butter
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 3 medium tomatoes, peeled and cut up (about 2 cups), or one 16-ounce can tomatoes, cut up
- 1 tablespoon all-purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon dried marjoram or basil, crushed
Instructions
- Spread toast with 1 tablespoon margarine. Cut into cubes. Set aside. Cook celery and onion in remaining margarine till crisp-tender. Add fresh or undrained canned tomatoes. Bring to boiling; reduce heat. Cover; simmer 8 minutes.
- Combine flour, sugar, marjoram, 2 tablespoons water, teaspoon salt, and 1/8 teaspoon pepper. Stir into tomatoes. Cook and stir till bubbly. Stir two-thirds of the toast cubes into tomato mixture. Pour into a 1-quart casserole. Top tomato mixture with remaining toast cubes. If desired, sprinkle with grated Parmesan cheese.
- Bake in a 350° oven about 20 minutes or till bubbly.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image: Image note: AI-generated representative illustration based on this card's ingredients and instructions; not an original Better Homes and Gardens photograph.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.
BHG1989needs-reviewimage-source-ai-generatedimage-representative