Scalloped Tomatoes

I've made scalloped potatoes before, but I didn't know that you could make scalloped tomatoes.
We got a lot of huge slicing tomatoes in the CSA, though, and a recipe in our newsletter for scalloped tomatoes, so I thought, "Why not?"

The recipe was very simple. Just saute some finely chopped celery, onion and hot peppers together. Add some whole wheat flour (I used a mix of all-purpose and cornmeal, because it was what I had on hand). Meanwhile, lightly toast and butter 3 slices of whole wheat toast and cut it into cubes. Add the tomato and half the toast cubes to the onion mixture and season it. Then, add some Dijon mustard and sugar. Pour everything into a baking dish, top with the rest of the toast cubes, and bake for about 50 minutes.
I didn't quite know what to expect for this dish, but it wasn't soggy at all. The other vegetables and toast give the tomatoes some texture, and I was surprised by how good it tasted, too. It may have been the Dijon mustard that saved it all from being bland.Here is a picture of my healthy and delicious meal that night, the chicken pot pie that I made, with scalloped tomatoes. How I'll miss farm-fresh vegetables after the CSA season this year!