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Scalloped tomatoes

Scalloped tomatoes

2 cups thinly sliced onion

4 tablespoons margarine

or butter, divided

1 1/2 cups dry bread crumbs

2 teaspoons salt (or less to taste)

1/4 teaspoon pepper

1/2 teaspoon celery salt

2 tablespoons brown sugar

2 cups well-drained

canned tomatoes

Makes 6 servings.

Heat oven to 350 degrees. Grease a 1-quart casserole. Saute onions until transparent in 2 tablespoons of the margarine. Remove from pan and drain.

Saute bread crumbs in remaining margarine until browned. Set aside. Add seasonings and brown sugar to onions. Stir in tomatoes.

Pour into casserole. Top with bread crumbs. Bake, uncovered, for 1 hour.

If you're watching your sodium intake, omit the 2 teaspoons salt and use no-salt-added tomatoes. The celery salt alone will add a little edge.

Nutritional information per serving: 140 calories (50 calories from fat), 8 g fat, (1 g saturated, 4 g monounsaturated), less than 5 mg cholesterol, 2 g protein, 16 g carbohydrates, 2 g fiber, 1,047 mg sodium.