Prep 15 mins
Cook 30 mins
Different, but good!
Make and share this Baked Tomato Casserole recipe from Food.com.
- Break bread into pieces and place in buttered 6 x 10 x 2 baking dish.
- In saucepan, combine tomatoes, seasonings, sugar and cornstarch.
- Cook over medium heat until slightly thickened; pour over bread.
- Sprinkle with onion and grated cheese.
- Bake at 350 for 30 minutes.
This turned out to be a great solution to approximately 2 lbs of fresh tomatos that I had on hand and needed to use today. In addition to fresh tomatos, I also used sprouted grain bread, splenda, and added a can of artichoke hearts and basil...and I left out cornstarch because I didn't have any. It was still very yummy, even my 11 year old son enjoyed it very much. Oh, and I topped each bowl with a few slices of avocado drizzled with lemon juice. This is a great basic recipe that obviously can be adjusted very easily to make any number of great combinations. Thanks for posting!
I was impressed with this. Ordinary, inexpensive ingredients, but really great taste! The tomato flavor is just wonderful and not acidic at all. I smashed the tomatoes a bit when the were in the saucepan (I used the whole plum tomatoes). This recipe would be excellent with ripened, peeled homegrown tomatoes. I'll be using this recipe often in summer. Thanx!
I cooked the onions and then mixed them in with the tomatoes before layering that on top of the bread and I think it turned out nicely for that. I think it could use a little more pepper, and perhaps some garlic and/or oregano. It was pretty tasty, though and I'll probably make it again. I used gluten free bread and maple sugar in place of regular sugar. I also omitted the cheese.