Italian Tomato Bread Casserole Recipes

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ITALIAN STYLE TOMATO BREAD



Italian Style Tomato Bread image

Provided by Rachael Ray : Food Network

Time 21m

Yield 4 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1 small red chile, chopped or thinly sliced
1 large clove garlic, thinly sliced
1 round loaf crusty bread with or without sesame seeds
1 large ripe tomato
Salt
2 tablespoonfuls capote capers or sliced caper berries
A scant handful pitted black olives, coarsely chopped
8 thin anchovy fillets, drained, optional

Steps:

  • Heat about 1/4 cup extra-virgin olive oil in a small skillet over medium heat. Add the chile and garlic and saute for 2 to 3 minutes. Turn off the heat and cool a couple of minutes.
  • Halve the bread across horizontally and toast or char.
  • Halve the tomato across horizontally and rub the flesh vigorously into the toasted surface of the bread and season with salt, to taste. If you are garnishing with anchovies skip the salt. Dress the tomato bread with chile oil and garnish with capers, olives and anchovies, if using. Cut into serving portions and serve.

TOMATO BREAD CASSEROLE



Tomato Bread Casserole image

Excellent served with pork, chicken or fish. Easily cut down to feed less or expanded. I coud make a lunch out of this all by itself. You coud use fresh herbs as well . Yummy.

Provided by conniecooks

Categories     Vegetable

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 11

1/2 lb loaf French bread, sliced
3 tablespoons butter, softened
1 (14 1/2 ounce) can diced tomatoes
1 1/2 lbs fresh tomatoes, thinly sliced
1 cup ricotta cheese (I use low fat)
1/4 cup olive oil
1/4 teaspoon seasoning salt
1 teaspoon dried oregano
1 teaspoon garlic powder
1 tablespoon chopped fresh parsley
1/2 cup parmesan cheese

Steps:

  • Butter bread.
  • Cut into cubes. Spread on baking sheet and toast in 350F oven for 7 minutes.
  • Place 1/2 the cubes in a greased 9 x 13 pan.
  • Drain canned Tomatoes. Reserve liquid.
  • Top bread with 1/2 the fresh tomatoes, 1/2 reserved tomato liquid, 1/2 the ricotta cheese, 1/2 the olive oil, 1/2 the canned tomatoes,1/2 seasoning salt,1/2 the dried oregano,1/2 the garlic powder,1/2 the chopped fresh parsley.
  • Repeat layers.
  • Sprinkle with parmesan cheese.
  • Bake covered at 350F for 40 minute.
  • Uncover bake 5 min longer to brown the top.

Nutrition Facts : Calories 286.4, Fat 18, SaturatedFat 7.5, Cholesterol 32.6, Sodium 441, Carbohydrate 22.9, Fiber 2.7, Sugar 4.5, Protein 9.7

ITALIAN TOMATO BREAD CASSEROLE



Italian Tomato Bread Casserole image

Another wonderful recipe from French's emailed newsletter. Instead of the frozen garlic bread 1 fresh loaf of prepared garlic bread can be substituted. Slice into cubes for approximately 10 cups of cubed bread.

Provided by lauralie41

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

11 1/4 ounces frozen garlic bread, slices thawed and cubed
2 medium tomatoes, ripe, coarsely chopped
1 1/3 cups French's French fried onions
6 eggs
1 cup milk
2 cups mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
1 teaspoon italian seasoning

Steps:

  • Preheat oven to 350°F.
  • In a greased, shallow 3 quart baking dish add the cubed garlic bread. Top the bread with tomatoes and 2/3 cup french fried onions.
  • In a large bowl add the eggs and milk, beat well. Stir in one cup of mozzarella cheese, parmesan cheese and the seasoning.
  • Pour mixture over bread cubes and stir gently to coat well.
  • Bake for approximately 25 minutes or until custard is just set.
  • Sprinkle with remaining mozzarella cheese and onions.
  • Bake an additional five minutes or until cheese melts and onions are golden brown.

Nutrition Facts : Calories 234.9, Fat 15.9, SaturatedFat 8.1, Cholesterol 224.8, Sodium 390.8, Carbohydrate 4.8, Fiber 0.5, Sugar 1.7, Protein 17.9

CROUTON TOMATO CASSEROLE



Crouton Tomato Casserole image

This old-fashioned side uses lots of delicious tomatoes and seasonings that give it an Italian twist. Every time I serve it, someone asks for the recipe. -Norma Nelson, Punta Gorda, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 10 servings.

Number Of Ingredients 7

8 medium tomatoes, peeled and cut into wedges
8 slices bread, crusts removed, cubed
1/2 cup plus 2 tablespoons butter, melted
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried thyme
3/4 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 197 calories, Fat 14g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 545mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

ITALIAN CASSEROLE



Italian Casserole image

This was a recipe of my Aunt Ethel's -- egg noodles in a tomato, ground beef sauce. She said, 'It is so good, don't change a thing!' And she was right.

Provided by Norma

Categories     World Cuisine Recipes     European     Italian

Time 3h40m

Yield 4

Number Of Ingredients 10

¾ pound lean ground beef
1 onion, chopped
1 (28 ounce) can whole peeled tomatoes, chopped
1 (6 ounce) can tomato paste
1 teaspoon salt
1 tablespoon dried parsley
½ teaspoon garlic salt
black pepper to taste
8 ounces wide egg noodles
1 (12 ounce) package process sharp cheddar cheese singles

Steps:

  • In large skillet, brown ground beef and onion. Stir in tomatoes, tomato paste, salt, parsley, garlic salt and pepper, and simmer over low heat for 3 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a 2 quart casserole dish, combine noodles and meat mixture. Top with cheese slices and bake for 15 to 20 minutes, or until cheese is melted.

Nutrition Facts : Calories 739.5 calories, Carbohydrate 62.1 g, Cholesterol 164.4 mg, Fat 39 g, Fiber 5.9 g, Protein 41.2 g, SaturatedFat 19.7 g, Sodium 2572 mg, Sugar 15.7 g

TOMATO CASSEROLE



Tomato Casserole image

Fresh tomatoes star in this delicious casserole from Debbie Campbell of Peterborough, Ontario. "This is a great side dish, very simple and fast," she says. "It's especially tasty when tomatoes are from the garden or, in my case, when I get a basket from the farmers' market."

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 8

6 medium tomatoes, chopped
1 small onion, chopped
2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon butter, melted

Steps:

  • In a large bowl, combine the tomatoes, onion, sugar, salt and pepper. Transfer to a 2-qt. baking dish coated with cooking spray. Combine the bread crumbs, cheese and butter; sprinkle over tomato mixture. , Bake, uncovered, at 350° for 25-30 minutes or until golden brown.

Nutrition Facts : Calories 129 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 334mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

ITALIAN TOMATO PIE



Italian Tomato Pie image

Tomato pie has been sold by Iannelli's Bakery in Philadelphia since 1910. Tomato pie remains popular in Philadelphia where it is cut into long strips and called pizza strips, red bread, party pizza, strip pizza, or bakery pizza. It may be sprinkled with Romano cheese or oregano. It is not usually served straight from the oven, but allowed to cool and then consumed at room temperature or reheated. Like Sicilian pizza, tomato pie is baked in a large rectangular pan and served in square slices. It resembles the Italian sfincione.

Provided by Michael Contakes

Time 12h

Yield 8

Number Of Ingredients 16

3 ½ cups all-purpose flour
2 teaspoons salt
1 teaspoon active dry yeast
2 ½ tablespoons extra-virgin olive oil
1 cup water
6 tablespoons water
1 (28 ounce) can whole peeled tomatoes
5 tablespoons extra-virgin olive oil, divided
2 tablespoons unsalted butter
4 cloves garlic, finely grated
1 medium shallot, minced
1 tablespoon dried oregano
1 teaspoon red pepper flakes
1 tablespoon white sugar
kosher salt to taste
¼ cup finely grated Pecorino Romano cheese

Steps:

  • Whisk together flour, salt, and yeast in the bowl of a stand mixer fitted with the dough hook attachment. Add olive oil and 1 cup plus 6 tablespoons water. Knead on low speed just until dough comes together, about 3 minutes. Let dough rest for 10 minutes. Knead once more on low speed for 10 minutes until dough pulls away from the sides of the bowl.
  • Remove dough hook, cover top of mixing bowl tightly with plastic wrap, and let rise in the refrigerator for at least 8 hours (up to 24 hours).
  • Meanwhile, for the sauce, add tomatoes to a food processor and roughly puree. Heat 2 tablespoons olive oil and butter in a medium saucepan over medium-high heat until butter is melted. Add garlic, shallot, oregano, and pepper flakes. Cook and stir until softened and fragrant, about 1 minute. Add pureed tomatoes and season with sugar. Bring to a simmer and cook, stirring occasionally, until sauce has thickened, about 45 minutes. Season with salt. Remove from heat, bring to room temperature, and refrigerate until dough has finished rising.
  • Generously grease the inside of a 13x18-inch rimmed baking sheet with 3 tablespoons olive oil. Remove dough from the refrigerator 2 hours before baking. Turn dough out onto a lightly floured surface and form into a flat ball. Transfer ball to the greased baking sheet. Coat the ball on all sides with olive oil using your hands, loosely cover with plastic wrap and let dough rise in a warm spot for 1 hour. The dough should spread out . Carefully stretch and push the dough into the corners and edges of the pan. Cover loosely, and let rise for 1 hour longer.
  • Adjust an oven rack to the upper middle position. Preheat the oven to 450 degrees F (230 degrees C).
  • When dough has risen, gently dock center with fingertips and use your hands to create a risen ridge about 1 inch wide around the edge.
  • Spread dough generously with sauce, leaving the raised 1-inch edge without the sauce. Bake until edges are lightly browned and crisp, about 20 minutes. Remove from oven and allow to cool at room temperature for at least 15 minutes.
  • Sprinkle with Pecorino Romano cheese, cut into slices, and serve.

Nutrition Facts : Calories 386.6 calories, Carbohydrate 49.7 g, Cholesterol 11.5 mg, Fat 17.4 g, Fiber 3 g, Protein 8.2 g, SaturatedFat 4.4 g, Sodium 770.3 mg, Sugar 4.3 g

ITALIAN TOMATO & CHEESE BREAD



Italian Tomato & Cheese Bread image

Give classic garlic bread a tasty makeover with this Italian Tomato & Cheese Bread recipe. Make this Italian Tomato & Cheese Bread in just 25 minutes.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield 10 servings, 2 slices each

Number Of Ingredients 6

1 loaf (1 lb.) French bread, cut in half lengthwise, toasted
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. dried Italian seasoning
2 large tomatoes, seeded, chopped (about 2 cups)
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese

Steps:

  • Preheat oven to 400°F. Place bread halves, cut-sides up, on baking sheet.
  • Mix oil, garlic and seasoning; drizzle over bread. Sprinkle with tomatoes and cheese.
  • Bake 10 to 15 min. or until cheese is melted. Cut each bread half crosswise into 10 slices to serve.

Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g

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