Tomato Casserole
By America's Test KitchenPublished on October 12, 2011
Time
1½ hours
Yield
Serves 6 to 8
Ingredients
5 tablespoons unsalted butter, softened5 slices hearty white sandwich bread Salt and pepper 1 (28-ounce) can whole peeled tomatoes 1 onion, chopped fine 4 teaspoons packed brown sugar ¼ teaspoon cayenne pepper
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease 8-inch square baking dish with 1 tablespoon butter. Brush 1 side of bread slices with 3 tablespoons butter and season with salt and pepper to taste. Tear 2 slices into 1-inch pieces and pulse in food processor until coarsely ground, about 5 pulses; set aside. Bake remaining 3 slices on baking sheet, buttered side up, until light golden brown, about 15 minutes.
- Pulse tomatoes in food processor until coarsely ground, 3 to 5 pulses. Melt remaining 1 tablespoon butter in 12-inch skillet over medium-high heat. Add onion and cook until browned, 6 to 8 minutes. Stir in tomatoes, sugar, 1/2 teaspoon salt, and cayenne and bring to boil.
- Quarter toasted bread slices and arrange over bottom of prepared baking dish. Pour tomato mixture over bread and top with bread crumbs. Bake until golden brown, 25 to 30 minutes. Cool on wire rack for 10 minutes. Serve.
Time
1½ hoursYield
Serves 6 to 8Ingredients
5 tablespoons unsalted butter, softened
5 slices hearty white sandwich bread
Salt and pepper
1 (28-ounce) can whole peeled tomatoes
1 onion, chopped fine
4 teaspoons packed brown sugar
¼ teaspoon cayenne pepper
Ingredients
5 tablespoons unsalted butter, softened
5 slices hearty white sandwich bread
Salt and pepper
1 (28-ounce) can whole peeled tomatoes
1 onion, chopped fine
4 teaspoons packed brown sugar
¼ teaspoon cayenne pepper
Ingredients
5 tablespoons unsalted butter, softened
5 slices hearty white sandwich bread
Salt and pepper
1 (28-ounce) can whole peeled tomatoes
1 onion, chopped fine
4 teaspoons packed brown sugar
¼ teaspoon cayenne pepper
Why This Recipe Works
This sweet and sour Southern side is often served for breakfast or alongside ham. The tomatoes take on a silky quality as they bake, and a buttery, toasted bread base and crumb topping add texture.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease 8-inch square baking dish with 1 tablespoon butter. Brush 1 side of bread slices with 3 tablespoons butter and season with salt and pepper to taste. Tear 2 slices into 1-inch pieces and pulse in food processor until coarsely ground, about 5 pulses; set aside. Bake remaining 3 slices on baking sheet, buttered side up, until light golden brown, about 15 minutes.
- Pulse tomatoes in food processor until coarsely ground, 3 to 5 pulses. Melt remaining 1 tablespoon butter in 12-inch skillet over medium-high heat. Add onion and cook until browned, 6 to 8 minutes. Stir in tomatoes, sugar, 1/2 teaspoon salt, and cayenne and bring to boil.
- Quarter toasted bread slices and arrange over bottom of prepared baking dish. Pour tomato mixture over bread and top with bread crumbs. Bake until golden brown, 25 to 30 minutes. Cool on wire rack for 10 minutes. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments