Main Dishes
Fresh Tomato Casserole
By Yankee Magazine|Sep 06 2002|
In this simple fresh tomato casserole, ripe tomatoes shine. For added flavor, sprinkle some fresh thyme or basil over the top.
Yield:
Ingredients
4 pounds large ripe tomatoes, sliced thickly, then halved
4 slices fresh white bread
1/4 cup plus 3 teaspoons cold butter, cut into small pieces
salt and freshly ground black pepper
Instructions
Butter a 9×11-inch baking dish. Place sliced tomatoes in baking dish in overlapping layers; sprinkle with salt. Process bread and 1/4 cup butter in food processor until crumbly. Add salt and pepper. Cover tomatoes with buttered crumbs; dot with remaining 3 tablespoons butter. Bake at 400 degrees F until golden.
I made this just last night and it was delicious!!!!!
I have not made this recipe but it sounds exactly like a cassarole that my mother made years ago and it was very good. I have eaten plenty and it’s good for you.
I have made this too, but I add either shredded mozarella or Swiss on top. Mmmmmmm.
I found a similar recipe somewhere, and tryed it. It was tomatoes, Italian bread crumbs, and mozarella cheese. It was out of this world. Wish I could fine the exact recipe, but lost it.
Tried this with pumpernickel bread-it’s my favorite. Also I used assorted rustic tomatoes. Delish!
I have a recipe for green tomatoes and sharp cheddar. that’s it. baked. simply amazing!!!
I do this with Canadian Brown Bread cut into cubes and dotted with butter! How I miss New England!