Healthy Scalloped Tomatoes Recipe

4.5 3 3
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Healthy Scalloped Tomatoes Recipe

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4.5 3 3
Publisher Photo
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."
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
6 servings
TOTAL TIME:
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.
Originally published as Scalloped Tomatoes in Light & Tasty June/July 2005, p47

Nutritional Facts

3/4 cup: 88 calories, 3g fat (1g saturated fat), 5mg cholesterol, 304mg sodium, 15g carbohydrate (7g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

  • 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
  1. 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.
  2. 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.
Originally published as Scalloped Tomatoes in Light & Tasty June/July 2005, p47

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Reviews forHealthy Scalloped Tomatoes

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delowenstein User ID: 3766053 243234
Reviewed Feb. 4, 2016

"I found this recipe to be a tasty dish & I could've eaten the entire thing! I did use a can of undrained Italian diced tomatoes, 1 chopped onion, 2 Tbsp. butter, 2 tsp. Dijon mustard, but kept the celery, flour, honey, salt and pepper as recipe stated. I also used the 2 slices of whole wheat bread, toasted and cubed. I baked 40 minutes at 350o F. in a 1-qt. casserole dish, coated with cooking spray. Thank you for this recipe! delowenstein"

MY REVIEW
germanycook User ID: 6411056 137730
Reviewed Sep. 27, 2013

"So good! I just loved this. So nice to have a casserole without cream or cheese. Used tomato-basil flavoured croutons and a bit more butter/flour."

MY REVIEW
dkparker User ID: 1379185 80680
Reviewed Jul. 21, 2012

"Very tasty. Kept pretty much to the recipe but used agave syrup instead of honey and added 1/4 cup (yes, just 1/4 cup) of shredded cheddar cheese to top at end. Didn't want it to be too runny so seeded half of the tomatoes."

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