Here in the Midwest, we are getting a hint of Fall with some cooler temperatures, indicating the approach of Autumn. It has been a long, hot Summer with an abundance of rain. All that rain kept us drought-free, which is a great thing for all the crops grown in the area. Even though the close of Summer is fast approaching, we are still harvesting fresh tomatoes. And loving the extra time to enjoy more dishes using them. Here’s one last tomato recipe to finish off the Summer. And it is a great one!
This Tomato Casserole recipe came to me from a good friend. Who got it from a friend. Nicki served us this dish at a get-together in August using tomatoes from her garden. A family friend originally gave it to her family years ago. Nicki and her sisters made it and modified it over the years to suit their individual tastes. Besides making it for her own family, Nicki used it when teaching a unit on vegetables to high school students. It is a new favorite of ours and always best with in-season tomatoes.
Tomato Casserole
Tomato Casserole Serves 4-6
Ingredients:
- 7 tablespoons olive oil, divided
- 4 cups (6 ounces) diced French bread
- 1 1/2 pounds tomatoes, sliced or chopped
- 1/2 yellow onion, chopped
- 1 red, yellow, or orange bell pepper, chopped
- 2 cloves garlic, minced
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon pepper
- 2 teaspoons oregano, divided
- 2 teaspoons sugar
- 1/4 cup fresh basil, roughly chopped or 2 teaspoons dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1 1/4 cups shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
Directions:
Preheat the oven to 350º F. Toss the cubed French bread with 1 tablespoon of the olive oil. Spread the cubes out on a baking sheet and toast, turning once, for 10-15 minutes, until the cubes are golden brown. Remove them from the oven and set them aside.
Over medium-low heat, sauté the onion, pepper, and garlic in the remaining 6 tablespoons of olive oil for 6 – 8 minutes, until the onion is translucent. Remove the pan from the heat and set it aside to cool slightly.
Saute the onion and pepper.
Transfer the onion mixture to the cup of a wand blender or the bowl of a food processor. Add 1 teaspoon of salt, the pepper, 1/2 teaspoon oregano, the sugar, basil, parsley, and thyme to the container and process until the sauce is smooth.
Add the sauteed onion & pepper to the herbs for the sauce.
Puree the sauce.
Add half of the toasted bread cubes to a greased 8 x 8 baking dish. Pour 1/2 of the sauce over the bread. Add half of the sliced or diced tomatoes to the dish. Sprinkle the tomatoes with 1/4 teaspoon of salt and 1/2 teaspoon of oregano, then sprinkle 1/2 cup of the mozzarella cheese over the tomatoes.
Layer the ingredients in the baking dish.
Add the rest of the bread to the baking dish, pour the remainder of the sauce over the bread and top the bread with the remaining tomatoes. Sprinkle the remaining 1/4 teaspoon of salt and another 1/2 teaspoon of oregano over the tomatoes. Layer 3/4 cup of mozzarella cheese over the tomatoes. Add the grated Parmesan cheese over the mozzarella. Sprinkle the remaining 1/2 teaspoon of oregano over the top.
Top with the cheeses and oregano.
Cover the dish with aluminum foil and bake it at 350⁰ F for 20 minutes. Uncover the casserole and continue to bake it for another 20 minutes until the cheese is melted, bubbly, and slightly browned. Serve.
A wonderful dish to close out tomato season!
Savor the last of the season’s tomatoes! ~Linda
Tomato Casserole Serves 4-6
Ingredients:
- 7 tablespoons olive oil, divided
- 4 cups (6 ounces) diced French bread
- 1 1/2 pounds tomatoes, sliced or chopped
- 1/2 yellow onion, chopped
- 1 red, yellow, or orange bell pepper, chopped
- 2 cloves garlic, minced
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon pepper
- 2 teaspoons oregano, divided
- 2 teaspoons sugar
- 1/4 cup fresh basil, roughly chopped or 2 teaspoons dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1 1/4 cups shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
Directions:
Preheat the oven to 350º F. Toss the cubed French bread with 1 tablespoon of the olive oil. Spread the cubes out on a baking sheet and toast, turning once for 10-15 minutes, until the cubes are golden brown. Remove them from the oven and set them aside.
Over medium-low heat, sauté the onion, pepper, and garlic in the remaining 6 tablespoons of olive oil for 6 – 8 minutes, until the onion is translucent. Remove the pan from the heat and set it aside to cool slightly.
Transfer the onion mixture to the cup of a wand blender or the bowl of a food processor. Add 1 teaspoon of salt, the pepper, 1/2 teaspoon oregano, the sugar, basil, parsley, and thyme to the container and process until the sauce is smooth.
Add half of the toasted bread cubes to a greased 8 x 8 baking dish. Pour 1/2 of the sauce over the bread. Add half of the sliced or diced tomatoes to the dish. Sprinkle the tomatoes with 1/4 teaspoon of salt and 1/2 teaspoon of oregano, then sprinkle 1/2 cup of the mozzarella cheese over the tomatoes.
Add the rest of the bread to the baking dish, pour the remainder of the sauce over the bread and top the bread with the remaining tomatoes. Sprinkle the remaining 1/4 teaspoon of salt and another 1/2 teaspoon of oregano over the tomatoes. Layer 3/4 cup of mozzarella cheese over the tomatoes. Add the grated Parmesan cheese over the mozzarella. Sprinkle the remaining 1/2 teaspoon of oregano over the top.
Cover the dish with aluminum foil and bake it at 350⁰ F for 20 minutes. Uncover the casserole and continue to bake it for another 20 minutes until the cheese is melted, bubbly, and slightly browned. Serve.