Description
This Tomato Casserole is a savory, comforting dish featuring toasted French bread cubes combined with a flavorful mixture of fresh tomatoes, garlic, basil, and parmesan cheese. Perfectly baked until bubbly and golden, it makes a delicious side or light main dish, ideal for showcasing ripe, juicy tomatoes.
Ingredients
Units
Scale
For the Casserole
- 5 tablespoons olive oil, divided
- 3 cups diced French bread cubes (about 1/2 of a loaf)
- 10-12 small fresh tomatoes, chopped (about 2 lbs)
- 3 cloves garlic, minced
- 2 tablespoons granulated sugar
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1/2 cup fresh basil, chopped
- 1/2 cup parmesan cheese, grated
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Mix Tomato Mixture: In a large bowl, combine the chopped tomatoes, kosher salt, black pepper, granulated sugar, and minced garlic. Stir well to blend all flavors together. Set this mixture aside.
- Toast Bread Cubes: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the diced French bread cubes and toss to coat them evenly with the oil. Toast the bread cubes for about 5 minutes, stirring frequently, until they turn golden brown.
- Cook Tomato Mixture with Bread: Add the tomato mixture to the skillet with the toasted bread cubes. Stir to combine and cook for 5 minutes until the tomatoes become bubbly. Remove the skillet from heat and stir in the chopped fresh basil.
- Assemble Casserole: Spray a medium-sized baking dish with non-stick cooking spray. Spread the tomato and bread mixture evenly in the dish. Sprinkle the grated parmesan cheese over the top and drizzle 2 tablespoons of olive oil evenly across the casserole.
- Bake: Place the casserole in the preheated oven and bake for 35 minutes, or until the cheese is browned and the tomatoes are bubbling. Serve immediately for best flavor and texture.
Notes
- Optionally, add a layer of thinly sliced tomatoes on top before baking to enhance presentation.
- Meaty Roma or Italian Plum tomatoes are preferred for their dense flesh and fewer seeds, but other tomatoes can be used if excess pulp and seeds are squeezed out.
- Fresh basil provides the best flavor; if using dried basil, only add one tablespoon due to its concentration.
- You can mix panko bread crumbs with the parmesan topping for added texture.
- This dish can be assembled ahead of time and baked right before serving.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of casserole)
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 8 mg
