Scalloped Tomatoes

3 cups canned tomatoes
4 slices toasted bread
1 cup celery, diced
1/2 cup onion, chopped
2 tablespoons butter
1/2 teaspoon salt

Mix vegetables and salt. Pour half the vegetables into a buttered casserole and cover with broken pieces of toasted bread. Pour remainder of vegetables on toast and dot with butter. Cover with remaining toast pieces and bake in a moderate oven, 375 degrees F, for 15 minutes.