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