Prep 15 mins
Cook 1 hr 30 mins
Don't throw out those overripe tomatoes!!! This recipe is a delicious way to use up a bountiful crop of fresh tomatoes, especially any that may have become overripe. I usually serve this as a side dish with baked fish or chicken but it is also wonderful as a Brunch side dish with omelettes or other egg dishes. The original recipe came from "Patout's Cajun Home Cooking" by Chef Alex Patout, but I have modified it, somewhat, for our taste.
- 8 large very ripe tomatoes
- 1⁄2 teaspoon sugar
- 1⁄2 lb lean ground beef
- 2 medium bell peppers, chopped
- 2 medium onions, chopped
- 1 celery rib, chopped
- 3 cloves garlic, minced
- ground black pepper
- 2 cups breadcrumbs
- 1 tablespoon butter or 1 tablespoon margarine
- 1⁄2 cup grated parmesan cheese
- Peel and seed the tomatoes and chop them.
- Place in large bowl.
- Add sugar to tomatoes and mix well.
- Set aside.
- Brown the ground beef in a large skillet then pour off any excess oil.
- Add bell peppers, onions, celery and garlic to the skillet with the ground beef and continue to brown meat and saute vegetables until they are tender.
- (about 15 minutes) Stir tomatoes into the skillet and simmer over low heat for about 45 minutes.
- Season with salt and ground black pepper, to taste.
- Remove from heat.
- Add in bread crumbs and mix well.
- The mixture should be fairly thick and stiff, so add additional bread crumbs if necessary.
- Preheat oven to 350 degrees.
- Use butter or margarine to grease a two quart casserole.
- Turn out the tomato mixture into the casserole, spreading evenly.
- Sprinkle Parmesan cheese on top.
- Bake in oven (uncovered) until top begins to brown, about 20-30 minutes.
- Serve as a side dish to accompany any meat.
- Note: This casserole may be prepared in advance and stored in the freezer or refrigerator until ready to bake.
- Allow time to thaw or incrase the baking time.