Summer Tomato Casserole Food

TOMATO CASSEROLE

Tomato Casserole image

Provided by Michael Symon : Food Network

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
2 pounds ripe plum tomatoes
Salt and freshly ground black pepper
3 tablespoons chopped flat leaf parsley
1 tablespoon chopped marjoram
1 cup crumbled feta
1 cup day old bread crumbs
1 teaspoon paprika
Serving suggestion: Crusty bread.

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

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

Ingredients

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

TOMATO CASSEROLE

Tomato Casserole image

This tomato casserole, baked with homemade croutons, fresh tomatoes, spinach, white beans, and Parmesan, is a hearty one-pan family dinner.

Provided by Erin Clarke / Well Plated

Categories Main Course

Time 40m

Number Of Ingredients 11

Ingredients

5 tablespoons extra-virgin olive oil (divided)
3 cups 1/2-inch-diced bread (use a good, crusty whole-grain bakery loaf or sourdough)
2 1/2 pounds fresh tomatoes (cut into a 1/2-inch dice)
3 cloves garlic (minced)
2 teaspoons sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 can Great Northern beans (rinsed and drained)
10 ounces frozen chopped spinach (thawed and pressed dry)
1/2 cup fresh basil leaves (julienned)
1/2 cup freshly grated Parmesan cheese

Steps:

Place a rack in the upper third of the oven and preheat the oven to 350 degrees F.
Heat 3 tablespoons of olive oil in a large, deep ovenproof skillet 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.
To the skillet, add the tomatoes, garlic, sugar, salt, and pepper. Continue to cook, stirring often, for 5 minutes, until the tomatoes break down.
Off the heat, stir in the beans, spinach, and basil until well mixed. Sprinkle with Parmesan cheese and drizzle with the remaining 2 tablespoons olive oil.
Bake for 30 to 40 minutes, until the top is browned and the tomatoes are bubbly. Enjoy hot or warm.

Nutrition Facts : ServingSize 1 (of 6), Calories 354 kcal, Carbohydrate 30 g, Protein 13 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 11 mg, Fiber 6 g, Sugar 11 g, UnsaturatedFat 16 g

TOMATO VEGETABLE CASSEROLE

Tomato Vegetable Casserole image

Provided by Giada De Laurentiis

Categories side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 medium potato, peeled and cut into 1/2-inch pieces
1 medium yam, peeled and cut into 1/2-inch pieces
1 red bell pepper, seeded and cut into 1/2-inch pieces
2 carrots, peeled and cut into 1/2-inch pieces
5 tablespoons olive oil
1 red onion, thinly sliced into rings
2 small or 1 large zucchini, cut crosswise into 1/4-inch-thick pieces
Salt and pepper
2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
1/2 cup grated Parmesan
2 tablespoons dried Italian-style bread crumbs
Fresh basil sprigs, for garnish

Steps:

Preheat the oven to 400 degrees F.
Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.
Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.
Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil.
Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired.