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.