Scalloped Tomatoes

My mom has always made this on the stove top and doesn't add the toast to the top. She calls it breaded tomatoes. I like to bake mine.

Scalloped Tomatoes

slightly adapted from Better Homes and Gardens cookbook

6 medium tomatoes, peeled and cut up (2 pounds), or one 28-oz. can tomatoes, cut up

1 cup shredded zucchini (optional)

1/2 cup chopped onion

1/2 cup diced green pepper (optional)

2 tablespoon flour

1 tablespoon sugar

1/2 teaspoon salt (more to taste)

black pepper to taste

1/4 cup water

2 tablespoons butter

5 slices bread, toasted 

2 T grated parmesan cheese ( good with or without)

In a medium sauce pan combine tomatoes, zucchini, green pepper and onion. Simmer about 10 minutes or until zucchini is tender. Combine flour, sugar, salt and pepper in a small bowl. Whisk in 1/4 cup water and add to tomatoes. Cook and stir till thickened and bubbly. Stir in butter until melted.

Taste to see if it needs more salt or sugar.

Cut or tear 3 slices of the toast, stir into tomato mixture. Pour into a 1 1/2 quart casserole. Bake at 350 for 20 minutes. Cut the remaining 2 pieces of toast into 8 triangles and arrange down center of tomato mixture, overlapping slightly. Sprinkle with parmesan cheese. Bake 10-15 minutes longer.