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Escalloped Fresh Tomatoes (Serves 6)

When the bounty of ripe tomatoes almost overcomes you, turn to this recipe for a wonderful oven baked vegetable side dish. It’s comfort food at its best.

1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon butter
1 tablespoons flour
1 tablespoon honey
2 teaspoons prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 slices whole wheat bread, toasted and cubed
4 cups chopped fresh peeled tomatoes

1. In a nonstick skillet, cook onion and celery in butter until tender. Stir in the flour until blended; cook 1 minute longer.

2. Stir in honey, mustard, salt and pepper until blended.

3. Stir in bread cubes and tomatoes.

4. Transfer tomatoes to an 8-inch square baking dish coated with nonstick cooking spray.

5. Bake, uncovered, in preheated 350 degree oven for 35-40 minutes or until hot and bubbly.

Nutritional information per serving:
64 calories, 2 grams protein, 2 grams fat, 8 grams carbohydrate, 2 grams fiber, 5 milligrams cholesterol, 227 milligrams sodium