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Tomato Casserole


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  • 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
  • 1/4 teaspoon cayenne pepper



Step 1

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.


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