SCALLOPED TOMATOES
This is a variation on my mothers recipe.
Provided by Linda
Categories Side Dish Vegetables Tomatoes
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 140.4 calories, Carbohydrate 15.6 g, Cholesterol 20.3 mg, Fat 8.3 g, Fiber 2.1 g, Protein 2.3 g, SaturatedFat 5 g, Sodium 529.3 mg, Sugar 7.5 g
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.
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
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
SARDINIAN PARCHMENT BREAD
Make and share this Sardinian Parchment Bread recipe from Food.com.
Provided by Jellyqueen
Categories Breads
Time 38m
Yield 12 breads
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F at least 40 minutes before baking.
- In a large bowl combine flours and salt and mix ingrediants thoroughly.
- Slowly add water, stirring with a wooden spoon until the mixture forms a soft dough (you many not need to add all the water.) With your hands, work the dough into a ball.
- Place on a clean, floured work surface and knead for about one minute.
- The dough should be firm and pliable, not sticky.
- Divide the dough evenly into 12 balls.
- Place the balls on a lightly floured surface.
- Flatten each ball into a thick 4-inch pancake.
- Generously flour the work surface and with with a heavy-duty rolling pin roll each portion of the dough as thin as possible into an 8" to 9" round.
- These breads are meant to be roughly shaped.
- Thinness is more important than the shape.
- The dough should be thin enough to see your hand through it.
- Place several rounds of dough on an ungreased baking sheet and place in the oven or place on a baking stone with a baker's peel.
- Bake until the top of the bread is firm and lightly browned, about 3 to 4 minutes.
- Baking time will vary and will also depend on the number of breads placed in the oven.
- With tongs or your fingers, turn the bread over and bake until the other side is slighly browned, 3 to 4 minutes more.
- (The bread should be rather bumpy, puffy, and irregular, with occaisional pockets full of air.) Transfer the bread to a wire rack to cool.
- Repeat wtih the remaining rounds of dough.
- The bread cools quickly and can be served immediately.
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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