Tomato Bread Casserole Food

CROUTON TOMATO CASSEROLE

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.

TOMATO CASSEROLE

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.

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 CASSEROLE

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.

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.

SUMMER TOMATO CASSEROLE

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.

SARDINIAN BREAD AND TOMATO CASSEROLE

Steps:

• 1. Chop the tomatoes in a food processor, using on and off pulses. Don't over process or you'll incorporate too much air and the tomatoes will turn pink. Stir in 1 tsp. salt
• 2. In small pan, bring 2 cups salted water to a boil. Lower bread slices one by one into the boiling water for a second or two, just long enough to wet them. (I found it easier to either spray the bread slices or sprinkle them with water) Place them on a kitchen towel on the counter to drain. Press the moistened bread lightly to remove excess water.
• 3. In large skillet, heat 3 Tbsp. of the oil over medium heat. Add onion and cook,stirring til golden,a bout 8 minutes. Pour in the tomatoes and bring to a boil.Reduce heat so sauce is simmering and cook til slightly thickened, about 20 minutes. Stir in oregano and cook for 5 minutes more.
• 4. Preheat oven to 375. Oil an 11 inch oval baking dish or an equivalent baking dish, with remaining 1 Tbsp. oil. Spoon enough of the tomato sauce to coat the bottom and arrange half of the bread slices over the sauce, tearing them and wedging them as needed to make an even layer. Spoon half of the remaining sauce over the bread and sprinkle 1 cup of the cheese over the sauce. Make another layer of the remaining bread slices, tomato sauce and cheese. Bake til casserole is heated through and the cheese is browned, about 25 minutes. Serve hot.

BEST TOMATO PUDDING

Steps:

• In a saucepan over medium heat, stir together the water and tomato puree. Mix in the brown sugar, basil and salt, and bring to a boil. Simmer over low heat for 5 minutes, then set aside.
• Preheat the oven to 375 degrees F (190 degrees C). Coat a 2 quart casserole dish with cooking spray.
• Place the bread cubes into the dish, and drizzle with melted butter. Pour the tomato sauce over all. Cover with a lid or aluminum foil.
• Bake for 1 hour in the preheated oven. Remove the lid for the last 10 minutes.

TOMATO CASSEROLE

Steps:

• 1. Preheat oven to 375F.
• 2. Grease a 9 x 13 inch baking dish with olive oil or butter.
• 3. Heat 2 tablespoons olive oil in a large skillet over medium heat and add onions. Cook stirring occasionally until soft and translucent, 4 to 5 minutes.
• 4. Add salt and freshly ground pepper to taste.
• 5. Remove from heat and set aside.
• 6. Crush Ritz crackers in the sleeve or in a food processor. Reserve 1/2 cup crumbs for the topping.
• 7. Place half of the remaining crumbs in the bottom of the baking dish.
• 8. Pour 1 can diced tomatoes with juice over the Ritz cracker crumbs.
• 9. Layer half of the sauteed onions on top of the tomatoes.
• 10. Add remaining tomatoes and onions.
• 11. Sprinkle remainging half of the cracker crumbs over the tomato-onion mixture.
• 12. In a bowl combine the mayonnaise, cheddar cheese, parmesan cheese and basil.
• 13. Spread the mayonnaise mixture over the top and sprinkle on the reserved 1/2 cup cracker crumbs.
• 14. Bake for about 50 minutes or until mixture begins to brown and is slightly bubbling around the edge.

TOMATO BREAD CASSEROLE/LASAGNA

Steps:

• 1. 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.