Best Italian Tomato Bread Casserole Recipes

CROUTON TOMATO CASSEROLE

Steps:

• Arrange tomatoes in a greased 13x9-in. baking dish. Top with bread cubes. Combine the butter, salt, basil and thyme; drizzle over bread and tomatoes. Sprinkle with cheese. , Bake, uncovered, at 350° for 30-35 minutes or until tomatoes are tender.

TOMATO BREAD CASSEROLE

Steps:

• Butter bread.
• 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.
• Repeat layers.
• Sprinkle with parmesan cheese.
• Bake covered at 350F for 40 minute.
• Uncover bake 5 min longer to brown the top.

TOMATO CASSEROLE

Steps:

• In a large bowl, combine the tomatoes, onion, sugar, salt and pepper. Transfer to a 2-qt. baking dish coated with cooking spray. Combine the bread crumbs, cheese and butter; sprinkle over tomato mixture. , Bake, uncovered, at 350° for 25-30 minutes or until golden brown.

TOMATO BREAD CASSEROLE/LASAGNA

Steps:

• 1. Spread bread slices with butter; cut up into large cubes. Arrange on jelly roll pan and toast in 350 oven for 7-10 minutes. Place 1/2 of the cubes in a greased 13 x 9 baking dish. Drain fresh or canned tomatoes, reserving liquid. Top bread cubes with 1/2 fresh tomato slices, 1/2 reserved tomato liquid, 1/2 of ricotta, 1/2 of oil, 1/2 of chopped tomatoes, and half of the spices. Repeat layers. Sprinkle with Parmesan cheese and sliced mozzarella. Bake covered in 350 oven for 40 mins. Uncover and bake 5 mins longer to brown top.

SARDINIAN OLD BREAD AND TOMATO CASSEROLE

Steps:

• Pass the tomatoes through a food mill fitted with the fine disc and set aside. (Alternatively, process the tomatoes in a food processor, using quick on/off pulses until smooth. Don't overprocess the tomatoes or you will incorporate air into them and the sauce will look pink.)
• Bring 2 quarts of salted water to boil in a saucepan. Dunk the bread slices, one by one, into the boiling water for a second or two-just long enough to wet them-and set them on a clean kitchen towel to drain. Press the moistened bread lightly to remove excess water.
• Heat 3 tablespoons of the oil in a medium skillet over medium heat. Scatter the onion in the skillet and cook, stirring, until golden, about 8 minutes. Pour in the tomatoes and bring to a boil. Lower the heat so the sauce is simmering, and cook until the sauce is lightly thickened, about 20 minutes. Stir in the oregano and cook an additional 5 minutes.
• Preheat the oven to 375° F. Oil an 11-inch oval baking dish (or equivalent-size baking dish) with the remaining 1 tablespoon oil. Spoon in enough of the tomato sauce to coat the bottom, and arrange half the bread slices over the sauce, tearing them and wedging them as necessary to make an even layer. Spoon half the remaining tomato sauce over the bread and sprinkle half the Pecorino over the sauce. Make another layer of bread slices, tomato sauce, and cheese.
• Bake until the casserole is heated through and the cheese topping is browned, about 25 minutes.