Tomato Bread Casserole

Excellent served with pork, chicken or fish. Easily cut down to feed less or expanded. I coud make a lunch out of this all by itself. You coud use fresh herbs as well . Yummy.

• Ready In: 1 hr
• Serves: 8-10

Ingredients

• 1⁄2 lb  loaf  French bread, sliced
• 3  tablespoons butter, softened
• 1 (14 1/2ounce) can diced tomatoes
• 1 1⁄2 lbs fresh tomatoes, thinly sliced
• 1  cup ricotta cheese (I use low fat)
• 1⁄4 cup olive oil
• 1⁄4 teaspoon seasoning salt
• 1  teaspoon dried oregano
• 1  teaspoon garlic powder
• 1  tablespoon  chopped fresh parsley
• 1⁄2 cup parmesan cheese

Directions

1. Butter bread.
2. Cut into cubes. Spread on baking sheet and toast in 350F oven for 7 minutes.
3. Place 1/2 the cubes in a greased 9 x 13 pan.
4. Drain canned Tomatoes. Reserve liquid.
5. 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.
6. Repeat layers.
7. Sprinkle with parmesan cheese.
8. Bake covered at 350F for 40 minute.
9. Uncover bake 5 min longer to brown the top.