Scalloped Tomatoes

This is one of our favorite side dishes, and I was so happy when I went to the market last week and found big, red, juicy tomatoes. I love being able to buy "summer like" tomatoes here for such a long season. When I saw how good they looked I bought quite a few, and decided to make Scalloped Tomatoes the other night. I kept a few of the tomatoes on the counter and we've been enjoying them all weekend with sandwiches.

Here's my favorite recipe for the tomatoes, and I've added notes of changes I've made throughout the years.

SCALLOPED TOMATOES

2 pounds tomatoes, peeled and cut up (about 6 medium)
1 cup diced celery (I use about 1/2 TBSP celery seed instead)
1/2 cup chopped onion (I use about 1/2 TBSP minced onion instead)
2 tablespoons all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon dried marjoram, crushed (I use basil instead)
Dash pepper
1/4 cup water
2 tablespoons butter
4 slices bread, toasted
2 tablespoons grated Parmesan cheese

In saucepan combine tomatoes, celery, and onion. Cover and bring to boiling; reduce heat. Simmer, covered, till celery is tender, about 10 minutes. (If you use the celery seed and minced onion, just heat till the tomatoes are hot and softened, about 5 minutes.)

Combine flour, sugar, salt, marjoram (or basil), and pepper. Blend in water; stir into tomatoes. Cook, stirring constantly, till thickened and bubbly. Stir in butter till melted.

Cut 3 slices toast into cubes; stir into tomato mixture. Pour into a 1-1/2 quart casserole or a 10x6x2 inch baking dish. Bake at 350 degrees for 30 minutes. Cut the remaining slice of toast into 4 triangles. Arrange triangles down center of tomato mixture, overlapping slightly. Sprinkle with Parmesan cheese. Bake 20 minutes longer. Makes 6 servings.

MY NOTES: I add shredded cheddar cheese on top when I add the toast triangles. I've served this as a side dish with meats, but we also like it served on top of pasta with some sauteed zucchini. It's delicious!!