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Scalloped Tomatoes Recipe

Warm and comforting, this old-fashioned side dish is a great way to use up garden bounty. From West Salem, Wisconsin, Norma Pipe says, "I lightened the original recipe by using less butter and flour and only a bit of honey."

This recipe is:

Healthy

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6 Servings
Prep: 20 min. Bake: 35 min.

Ingredients

1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon butter
1 tablespoon all-purpose 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 tomatoes

Directions

In a nonstick skillet, cook onion and celery in butter until tender. Stir in the flour until blended; cook 1 minute longer. Stir in the honey, mustard, salt and pepper until blended. Stir in bread cubes and tomatoes.
Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Yield: 6 servings.

Nutritional Analysis: 3/4 cup equals 88 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 304 mg sodium, 15 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

Scalloped Tomatoes published in Light & Tasty June/July 2005, p47