Best 2 Tomato Bread Casserole Recipes

Indulge in a culinary journey with our versatile tomato bread casserole, a delightful dish that seamlessly blends savory and comforting flavors. This casserole features a symphony of textures, from the soft, pillowy bread to the juicy tomatoes, all enveloped in a creamy, cheesy sauce. Perfect for any occasion, it serves as a hearty breakfast, a delectable brunch, or a satisfying dinner. With variations ranging from a classic tomato bread casserole to a cheesy tomato bread casserole and a spicy tomato bread casserole, there's a recipe for every taste and preference. So, let's dive into the delicious world of tomato bread casserole and explore the culinary magic that awaits!

Check out the recipes below so you can choose the best recipe for yourself!

SARDINIAN BREAD AND TOMATO CASSEROLE

Sardinian Bread and Tomato Casserole image

This dish is absolutely wonderful. It's a cross between bread pudding and lasagna. You can serve it with meat or fish or on it's own. I served it with a nice green salad. It's from Lidia Bastianch's book. She's one fantastic chef. She says you can serve it for brunch, also. And top it with an egg fried in olive oil! My dad used...

Provided by Lynnda Cloutier

Categories Savory Breads

Number Of Ingredients 7

Ingredients

1 can italian plum tomatoes, preferably san marzano, with their juice, 28 oz
sea salt (i used kosher)
1 pound day old loaf of dry crusty italian bread, cut into 3/4 inch thick slices, about 16
4 tbsp. extra virgin olive oil
1 large yellow onion, sliced, about 2 cups
1/4 cup chopped fresh oregano
2 cups frehly grated pecornio roman cheese

Steps:

1. Chop the tomatoes in a food processor, using on and off pulses. Don't over process or you'll incorporate too much air and the tomatoes will turn pink. Stir in 1 tsp. salt
2. In small pan, bring 2 cups salted water to a boil. Lower bread slices one by one into the boiling water for a second or two, just long enough to wet them. (I found it easier to either spray the bread slices or sprinkle them with water) Place them on a kitchen towel on the counter to drain. Press the moistened bread lightly to remove excess water.
3. In large skillet, heat 3 Tbsp. of the oil over medium heat. Add onion and cook,stirring til golden,a bout 8 minutes. Pour in the tomatoes and bring to a boil.Reduce heat so sauce is simmering and cook til slightly thickened, about 20 minutes. Stir in oregano and cook for 5 minutes more.
4. Preheat oven to 375. Oil an 11 inch oval baking dish or an equivalent baking dish, with remaining 1 Tbsp. oil. Spoon enough of the tomato sauce to coat the bottom and arrange half of the bread slices over the sauce, tearing them and wedging them as needed to make an even layer. Spoon half of the remaining sauce over the bread and sprinkle 1 cup of the cheese over the sauce. Make another layer of the remaining bread slices, tomato sauce and cheese. Bake til casserole is heated through and the cheese is browned, about 25 minutes. Serve hot.

TOMATO BREAD CASSEROLE

Tomato Bread Casserole image

Excellent served with pork, chicken or fish. Easily cut down to feed less or expanded. I coud make a lunch out of this all by itself. You coud use fresh herbs as well . Yummy.

Provided by conniecooks

Categories Vegetable

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb loaf French bread, sliced
3 tablespoons butter, softened
1 (14 1/2 ounce) can diced tomatoes
1 1/2 lbs fresh tomatoes, thinly sliced
1 cup ricotta cheese (I use low fat)
1/4 cup olive oil
1/4 teaspoon seasoning salt
1 teaspoon dried oregano
1 teaspoon garlic powder
1 tablespoon chopped fresh parsley
1/2 cup parmesan cheese

Steps:

Butter bread.
Cut into cubes. Spread on baking sheet and toast in 350F oven for 7 minutes.
Place 1/2 the cubes in a greased 9 x 13 pan.
Drain canned Tomatoes. Reserve liquid.
Top bread with 1/2 the fresh tomatoes, 1/2 reserved tomato liquid, 1/2 the ricotta cheese, 1/2 the olive oil, 1/2 the canned tomatoes,1/2 seasoning salt,1/2 the dried oregano,1/2 the garlic powder,1/2 the chopped fresh parsley.
Repeat layers.
Sprinkle with parmesan cheese.
Bake covered at 350F for 40 minute.
Uncover bake 5 min longer to brown the top.

Nutrition Facts : Calories 286.4, Fat 18, SaturatedFat 7.5, Cholesterol 32.6, Sodium 441, Carbohydrate 22.9, Fiber 2.7, Sugar 4.5, Protein 9.7

Tips:

Choose ripe, juicy tomatoes: The quality of your tomatoes will greatly impact the flavor of your casserole. Look for tomatoes that are deep red and free of blemishes.
Use a variety of tomatoes: Don't be afraid to mix and match different types of tomatoes, such as Roma, cherry, and heirloom. This will give your casserole a more complex flavor.
Roast your tomatoes: Roasting tomatoes intensifies their flavor and sweetness. To roast tomatoes, simply toss them with olive oil and salt, then roast them in a preheated oven until they are slightly caramelized.
Use a good quality bread: The bread you use for your casserole is also important. Look for a bread that is sturdy and has a good flavor.
Don't overcook the casserole: The casserole should be cooked until the bread is golden brown and the tomatoes are soft, but not mushy.

Conclusion:

Tomato bread casserole is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It is a great way to use up leftover tomatoes and bread, and it is also a budget-friendly meal. With a few simple tips, you can make a tomato bread casserole that is sure to please everyone at the table.