Tomato Bread Casserolelasagna Recipes

TOMATO BREAD CASSEROLE

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.

ITALIAN TOMATO BREAD CASSEROLE

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.

TOMATO GARLIC BREAD

Steps:

• Preheat the oven to 400 degrees F.
• Split the bread in half lengthwise and place it on a baking sheet. Drizzle the cut side with the olive oil. Bake until golden brown and toasted, 5 to 8 minutes.
• While still warm, rub the cut side of the bread halves with the garlic. Cut the tomato in half and rub it on the bread halves.
• Sprinkle with course salt, then cut into 4 pieces.

TUSCAN TOMATO & BREAD SALAD

Steps:

• Place the tomatoes and mozzarella in a large bowl. Put the garlic, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 1-cup glass measuring cup and slowly whisk in the 1/2 cup of olive oil. Set aside.
• Heat the remaining 1/3 cup of olive oil in a large (12-inch) saute pan until hot but not smoking. Add the bread cubes and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Saute over medium to medium-high heat for 5 to 8 minutes, tossing occasionally, until the bread is evenly browned and crisp. Add the warm bread to the tomatoes and mozzarella. Add enough of the vinaigrette to moisten all the ingredients. Add the basil, sprinkle with salt and pepper, and toss carefully, adding more vinaigrette if necessary. Serve at room temperature.

TOMATO-FRENCH BREAD LASAGNA

Steps:

• In a skillet, cook beef, onion, celery and garlic over medium heat until beef is no longer pink; drain and set aside. Toast bread; line the bottom of an ungreased 13x9-in. baking dish with 10 slices. Top with half of the meat mixture and half of the tomatoes. , Combine seasonings; sprinkle half over tomatoes. Drizzle with 1 teaspoon oil. Crumble remaining bread over top. Repeat layers of meat, tomatoes, seasonings and oil. , In a saucepan over medium heat, melt the butter; stir in flour until smooth. Gradually stir in milk; bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes. Remove from the heat; stir in Parmesan. Pour over casserole. Top with mozzarella. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and cheese is golden brown.

PAN TOMACA (SPANISH TOMATO BREAD)

Steps:

• Place tomato in a blender; blend until smooth.
• Toast the bread until browned, 1 to 3 minutes. Rub each slice of toast with garlic; this is easier to do if the peel is left on.
• Top each slice of toast with pureed tomato. Drizzle with olive oil and sprinkle with salt.

LASAGNA CASSEROLE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside. , In a large bowl, combine the pasta, 3 cups mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper. Transfer to a greased shallow 3-qt. or 13x9-in. baking dish. Top with beef mixture and spaghetti sauce (dish will be full). , Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, until bubbly and cheese is melted, 15 minutes longer. Let stand for 10 minutes before serving. Freeze option: Sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.

PANZANELLA (BREAD AND TOMATO SALAD)

Steps:

• Chop the tomatoes and combine them in a bowl with the salt. This will draw some of the liquid out of the tomatoes, making a more flavorful dressing for the bread to absorb.
• Toast your bread slices or bake them at 300F for 15 minutes. I ran a regular toast cycle and simply left the bread inside to dry for more time while I prepped the rest of the ingredients.
• In a small bowl, mix the olive oil, vinegar and optional minced garlic.
• Chop your vegetables and add them to the bowl with the tomatoes: cucumber, green pepper, onion. You can dice or slice the onion based on whether you prefer the onion concentrated or spread through the salad.
• Tear or chiffonade the basil leaves (again a matter of personal preference), and add them to the bowl.
• Tear the bread into small chunks and add to the salad bowl. Mix everything to allow the tomato juices to enter the bread. It's fine if the bread chunks are still warm.
• Add the olive oil-vinegar-garlic dressing and optional bread crumbs, and toss again.
• Season with fresh ground black pepper and serve.

TOMATO BREAD CASSEROLE/LASAGNA

Steps:

• Spread bread slices with butter; cut up into large cubes. Arrange on jelly roll pan and toast in 350 oven for 7-10 minutes. Place 1/2 of the cubes in a greased 13 x 9 baking dish. Drain fresh or canned tomatoes, reserving liquid. Top bread cubes with 1/2 fresh tomato slices, 1/2 reserved tomato liquid, 1/2 of ricotta, 1/2 of oil, 1/2 of chopped tomatoes, and half of the spices. Repeat layers. Sprinkle with Parmesan cheese and sliced mozzarella. Bake covered in 350 oven for 40 mins. Uncover and bake 5 mins longer to brown top.