Scalloped Tomatoes

3 slices bread, toasted
2 tbs. butter
1/2 c. chopped celery
1/2 c. chopped onions
3 med. tomatoes, peeled and cut up. or 16 oz. can, cut up
1 tbs. flour
1 tsp. sugar
1/2 tsp. dried marjoram or basil, crushed
Spread toast with one tbs. butter.Cut in cubes.
Set aside.
Cook celery, onion in remaining butter til crisp
tender.Add tomatoes, bring to a boil, cover &
simmer 8 min.
Combine flour, sugar, marjoram, 2 tbs. water,
1/4 tsp. salt, 1/8 tsp. pepper.
Stir in tomatoes, cook and stir til bubbly.
Stir 2/3 of toast cubes into tomato mixture.
Pour into 1 qt. casserole. Top with remaining
toast cubes. Sprinkle with grated parmesean
cheese. Bake 350 about 20 min. til bubbly.
This is good!