Prep 10 mins
Cook 45 mins
a quick and tasty side dish
- 2 (14 1/2 ounce) cans stewed tomatoes
- 1 cup diced celery
- 1 large onion, chopped
- 1 tablespoon butter
- 1 1⁄2 cups garlic regular cut croutons
- 2 tablespoons sugar
- salt and pepper
- 2 tablespoons dried parsley
- Saute onion and celery in butter. Grease a 7 x 11 inch pan. pour onion and celery into pan. Add all else and toss. Bake for 45 minutes at 375 degrees. ( could probably substitute stewed tomatoes with diced or even fresh). I also sometimes add garlic to saute. Enjoy!
Thank you, jellyko, for sharing this recipe...even if you do not like tomatoes, you will like this...we are not garlic fans when it comes to Scalloped Tomatoes, so that was definitely left out. Changes made: Fresh tomatoes instead of canned 1/4 cup (4T) brown sugar, packed instead of white sugar 1/3 cup fresh chopped basil Made croutons from my left-over Italian bread (I buttered it and baked it @ 500 degrees until golden brown). This made the absolutely best Scalloped Tomatoes I have ever made.
I used this a part of a vegitarian meal I prepared. So easy to do and with a great taste. This would be great as a side dish with any meat meal too. Thanks jellyko
This is a great side dish that is quick and easy to make. We loved this and can't wait to make it again. Thanks for sharing, Jellyko.