Monday, July 27, 2009

Tomato Crouton Casserole .........

We are still getting lots of tomatoes from our garden. I've been looking for new ways to use our bountiful supply. I tried this recipe for supper tonight and both Hubbie and I liked it. It calls for dried basil and thyme, but since I have fresh herbs from my herb garden, I substituted chopped fresh leaves.

Tomato Crouton Casserole

8 medium tomatoes, peeled and cut into wedges
8 slices bread, crusts removed and cubed
1/2 cup plus 2 tablespoons butter, melted
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried thyme
3/4 cup grated Parmesan cheese

*Arrange tomatoes in a greased 13x9x2 baking dish. Top with bread crumbs. 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.
Yield: 8-10 servings


Gilly said...

I must say that looks very yummy! Not for me, thoough, we have the grand total of TWO tomatoes on our plants! Lots of lfowers, but no fruit. I think the bee shortage is becoming dire. I read yesterday that 90% of European bees have died. It is going to affect the food supplies, no doubt about that!

And the prices too, I suppose :(

Sweet Virginia Breeze said...

I hope your blooms turn into fruit. I have heard about the shortage of bees. My neighbor has several bee hives, so we have plenty of bees in my neighborhood. In fact, they make it dangerous to walk barefoot in the yard where the clover is.

Kathy said...

That does look good!
We're (I'm) about to begin making marinara and canning it. This process begins about now and ends into September. (Last year I did about 40 quarts). Our house smells like an Italian restaurant for a while!!