ITALIAN TOMATO BREAD CASSEROLE
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
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
TOMATO CASSEROLE
Provided by Michael Symon : Food Network
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Brush a casserole dish with olive oil. Slice tomatoes evenly 1/8-inch thick and place 1 layer in a 1 1/2-quart casserole. Season with salt and pepper; sprinkle with half of herbs and all of feta. Do another layer of tomatoes and repeat process with herbs and salt. Top with bread crumbs and paprika, and cook in the oven for 40 minutes. Serve with crusty bread.
SUMMER TOMATO CASSEROLE
I always serve this casserole with salmon as it complements the fish very well.
Provided by Cooking Brunette
Categories Main Dish Recipes Casserole Recipes
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place a layer of tomato slices in an 8x8 inch baking pan. Spread a thin layer of mayonnaise on the tomatoes and sprinkle with about 1/4 of the Cheddar cheese and salt and pepper. Repeat layers, ending with the rest of the shredded cheese.
- Bake until tomatoes are softened and cheese is melted and bubbly, 20 to 25 minutes.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 7.7 g, Cholesterol 31 mg, Fat 12.5 g, Fiber 2.2 g, Protein 8.7 g, SaturatedFat 6.4 g, Sodium 204.3 mg, Sugar 5 g
TOMATO CASSEROLE
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
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
CROUTON TOMATO CASSEROLE
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
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.
TOMATO BREAD CASSEROLE
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
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
SARDINIAN TOMATO SALAD
We used a selection of green heirloom tomatoes for this salad, but it tastes just as good with other varieties. Be sure not to use unripe green tomatoes, though, which are best for frying or pickling.
Provided by Martha Stewart
Categories Seafood Recipes
Time 40m
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Place onion in a small bowl of ice water. Let stand 10 minutes, then drain and pat dry. Meanwhile, whisk together orange zest and juice and vinegar. Whisk in olive oil until emulsified. Season with 1 teaspoon kosher salt and 1/4 teaspoon pepper.
- In a large bowl, toss tomatoes, sliced fennel, olives, and drained onions with vinaigrette. Let stand at least 15 minutesand up to 2 hours.
- When ready to serve, fold in chopped parsley. Season with kosher salt and pepper. With a slotted spoon, transfer salad to a serving plate or bowl. Spoon some of juices from bottom of bowl over top. Pour remaining juices into a small serving bowl or pitcher.
- Toast bread, then drizzle with oil and rub with garlic. Break up tuna into large flakes and scatter over top of salad. Sprinkle with flaky salt, pepper, and fennel fronds. Serve salad with extra tomato juices and bread.
SARDINIAN OLD BREAD AND TOMATO CASSEROLE
Steps:
- Pass the tomatoes through a food mill fitted with the fine disc and set aside. (Alternatively, process the tomatoes in a food processor, using quick on/off pulses until smooth. Don't overprocess the tomatoes or you will incorporate air into them and the sauce will look pink.)
- Bring 2 quarts of salted water to boil in a saucepan. Dunk the bread slices, one by one, into the boiling water for a second or two-just long enough to wet them-and set them on a clean kitchen towel to drain. Press the moistened bread lightly to remove excess water.
- Heat 3 tablespoons of the oil in a medium skillet over medium heat. Scatter the onion in the skillet and cook, stirring, until golden, about 8 minutes. Pour in the tomatoes and bring to a boil. Lower the heat so the sauce is simmering, and cook until the sauce is lightly thickened, about 20 minutes. Stir in the oregano and cook an additional 5 minutes.
- Preheat the oven to 375° F. Oil an 11-inch oval baking dish (or equivalent-size baking dish) with the remaining 1 tablespoon oil. Spoon in enough of the tomato sauce to coat the bottom, and arrange half the bread slices over the sauce, tearing them and wedging them as necessary to make an even layer. Spoon half the remaining tomato sauce over the bread and sprinkle half the Pecorino over the sauce. Make another layer of bread slices, tomato sauce, and cheese.
- Bake until the casserole is heated through and the cheese topping is browned, about 25 minutes.
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