Escalloped Tomatoes With Croutons Recipes

SCALLOPED TOMATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Saute butter and onion in a medium saucepan until onion is transparent. Place salt, pepper, basil, brown sugar and tomatoes into the saucepan, stir. Stir in bread until all of the ingredients are well seasoned.
• Pour the tomato bread mixture into a greased 9x13 inch casserole. Bake for 30 to 35 minutes. Enjoy.

TOMATO AND GARLIC CROUTON SALAD

Steps:

• Preheat the oven to 400 degrees F.
• In a small skillet over medium-low heat, add 3 tablespoons olive oil, the butter, garlic, red pepper flakes, and salt and pepper, to taste. Cook to infuse the butter and oil with the garlic, about 4 minutes.
• Add the cubed bread to a large bowl, pour the butter and garlic mixture over the bread and toss to coat. Transfer to a sheet tray and bake until crisp, about 10 minutes. Remove from the oven and let cool.
• In a small bowl whisk together the remaining olive oil and red wine vinegar and set aside.
• In a large serving bowl, combine the tomatoes, olives, mozzarella, croutons, basil, and the oil and vinegar mixture. Gently toss to coat all the tomatoes and croutons. Let the salad sit for 10 minutes before serving.

TOMATO CROUTON CASSEROLE

Steps:

• In a greased 2-qt. casserole, combine tomatoes and 1 cup croutons. Stir in onion, sugar, oregano, salt and pepper. Dot with butter; sprinkle with remaining croutons. Bake, uncovered, at 375° for 30-35 minutes.

SCALLOPED TOMATOES

Steps:

• Preheat the oven to 350 degrees F.
• Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
• Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.
• Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

SCALLOPED TOMATO CASSEROLE

Steps:

• Pre-heat your oven to 325 degrees F.
• Layer half each of first 5 ingredients in a lightly greased 8-inch square baking dish.
• Repeat layers.
• Bake for 20 minutes.
• Spread sour cream on top, sprinkle with croutons and drizzle with melted butter.
• Bake 10 more minutes and serve.

TOMATO SOUP WITH GRILLED CHEESE CROUTONS RECIPE BY TASTY

Steps:

• Make the soup: In a large pot or Dutch oven, melt the olive oil and butter together over medium-high heat. Add the onion and cook, stirring often, until softened and golden, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
• Add the salt, pepper, thyme, red pepper flakes, sugar, tomatoes and their juices, vegetable stock, and basil. Bring to a boil, using a wooden spoon to break up the tomatoes. Reduce heat to low, cover, and simmer for 10 minutes.
• Remove the basil sprig, then use an immersion blender to blend the soup until smooth. Alternatively, ladle the soup into a standing blender, working in batches, and blend until smooth.
• Add the heavy cream to the soup, cover, and cook over low heat for 5 minutes, until warmed through.
• Make the croutons: On a cutting board, butter both sides of each slice of bread. Lay the cheese on 2 of the bread slices. Top with the other slices of bread, creating a sandwich.
• Heat a large pan over medium-low heat. Once the pan is warm, add the sandwiches and cook until golden brown on the underside, 2-3 minutes. Flip the sandwiches over and continue cooking until the other side golden brown and cheese is melted, about 2 minutes.
• Transfer the grilled cheese sandwiches to a cutting board and cut into 1-inch croutons.
• Serve the tomato soup topped with the grilled cheese croutons.
• Enjoy!

CROUTON TOMATO CASSEROLE

Steps:

• Arrange tomatoes in a greased 13x9-in. baking dish. Top with bread cubes. Combine the butter, salt, basil and thyme; drizzle over bread and tomatoes. Sprinkle with cheese. , Bake, uncovered, at 350° for 30-35 minutes or until tomatoes are tender.

ESCALLOPED TOMATOES

Steps:

• In saucepan melt butter or margarine.
• Add tomatoes, cloves, salt, basil and pepper.
• Bring to a boil; reduce heat and simmer 30 minutes.
• Remove and discard cloves.
• Crumble bread; stir into tomatoes with brown sugar and onion.
• Preheat oven to 350 degrees.
• Butter a shallow 1 1/2 quart baking dish.
• Pour in tomatoes.
• Bake 45 minutes.

BASIL CROUTONS WITH CHERRY TOMATOES

Steps:

• Preheat oven to 400 degrees. Slice bread, on a slight diagonal, into 12 slices, about 1/4 inch thick. Arrange slices on a baking pan, and toast until golden, about 3 minutes per side. Remove from oven, and set aside.
• Mix together basil, garlic, and Parmesan in a small bowl. Pour in oil; mix to combine. Add salt and pepper; mix to combine.
• Spoon a small amount of basil mixture onto each crouton, using the back of the spoon to spread slightly. Slice cherry tomatoes in half, and place halves facedown on croutons. Season with salt and pepper.