Good morning!
I'm out the door in a couple of minutes- yup, at this hour- to check on my brother's dog- take him for a morning walk, feed him, etc.
Here's the recipe I made- thanks, Janie- and some minor changes..
Scalloped Tomatoes
Ingredients
3 slices of bread toasted and buttered
1/2 cup chopped celery
1/2 cup chopped onion
3 medium tomatoes, peeled and cut up or (16-oz) can of tomatoes ( used a can of diced tomatoes, drained)
2 Tbs water- did not use
1 Tbs ap flour- did not use
1 tsp sugar- used Splenda
1/2 tsp dried majoram or basil, crushed ( used Ital seasoning)
Grated parm cheese ( optional) - NOT optional! 
Cut the buttered toast into cubes. Cook the celery and onion in 1 Tbs butter till tender.
Add the fresh or canned tomatoes. Bring to a boil. Reduce the heat and simmer covered for 8 minutes.
Combine the water and flour, sugar and majoram, 1/4 tsp salt and 1/8 tsp pepper. Add to the tomatoes. Cook. Stir in 2/3 of the buttered toast cubes. Pour into a 1 Qt casserole and top with remaining bread cubes. If desired sprinkle with some parm cheese. Bake in a 350 oven for 20 minutes.
Because I had drained my tomatoes so well, I was worried that I'd need more liquid- so I did throw in a shot of ketchup. I didn't boil it, due to time contraints, but did heat it all through quite well.
We loved it- I showed Steve a recipe picture of a similar dish that I cut out " to make" probably 15 years ago..
Steve suggested throwing a bit more cheese on top and broiling it a couple of minutes- to tighten it all up and get a crispy top. I think next time I'd use our homemade croutons- which are drier than toast-again, to give it some texture tweaks.
So, a very successful dish! Again, thanks Janie!
Now to try Carol's Red, White and Blue specials!
Have a good day, friends- see you later!
Margaret