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Fresh Tomato Casserole

Fresh Tomato Casserole
8 votes, 4.00 avg. rating (79% score)
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In this simple fresh tomato casserole, ripe tomatoes shine. For added flavor, sprinkle some fresh thyme or basil over the top.

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  • 4 pounds large ripe tomatoes, sliced thickly, then halved
  • 4 slices fresh white bread
  • 1/4 cup plus 3 teaspoons cold butter, cut into small pieces
  • salt and freshly ground black pepper


Butter a 9x11-inch baking dish. Place sliced tomatoes in baking dish in overlapping layers; sprinkle with salt. Process bread and 1/4 cup butter in food processor until crumbly. Add salt and pepper. Cover tomatoes with buttered crumbs; dot with remaining 3 tablespoons butter. Bake at 400 degrees F until golden.

Updated Friday, September 6th, 2002

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4 Responses to Fresh Tomato Casserole

  1. Holly Holzer September 11, 2002 at 9:25 am #

    I made this just last night and it was delicious!!!!!

  2. BARBARA CUMMINGS September 12, 2002 at 3:27 pm #

    I have not made this recipe but it sounds exactly like a cassarole that my mother made years ago and it was very good. I have eaten plenty and it’s good for you.

  3. Anonymous August 29, 2005 at 4:17 pm #

    I have made this too, but I add either shredded mozarella or Swiss on top. Mmmmmmm.

  4. January 10, 2015 at 8:59 am #

    I found a similar recipe somewhere, and tryed it. It was tomatoes, Italian bread crumbs, and mozarella cheese. It was out of this world. Wish I could fine the exact recipe, but lost it.

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