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Georgia Cooking

Tomato Casserole

When vine-ripened tomatoes are out of season, this casserole is very good made with canned stewed tomatoes.

4 large tomatoes, sliced

1 cup sliced onion

1 clove garlic, minced

1/4 cup fresh basil, sliced

2 tablespoons fresh oregano leaves

4 cups bread cubes

1/4 cup butter, cut into small bits

Salt and pepper to taste

Preheat oven to 350 degrees.

Butter sides and bottom of a 6-inch deep baking dish.

Layer ingredients in prepared baking dish, beginning and ending with bread. Dot top with bits of butter. Bake for 1 hour until top is lightly browned and juices are bubbling around the edges of the dish. Yield: 8 servings.

Serve hot as a side dish with roast beef, pork or chicken.

Variation: For a spicy casserole, add 1 (3-ounce) can chopped green chili’s and/or jalapeno peppers.

Gene Delapenia
Harem, Ga.

Testing Note: For testing purposes, 6 slices of Sara Lee “Country Whole Grain White” bread were used. Crusts were removed.