During this bountiful season of the tomato harvest, there’s a certain classification of recipes I turn to. No sauces, no stews, nothing that uses cooked tomatoes or anything I can make in January with my frozen tomato booty. Celebrate the final summer hurrah by savoring the fresh and relish those special recipes that can only made this time of year.
This Tomato Crouton Casserole fits that bill nicely — and can readily be a side dish or we even serve it with breakfast at our B&B. Recipe after the jump:
Tomato Crouton Casserole
8 medium tomatoes cut into wedges
2-3 cups prepared croutons
½ c. plus 2 T. butter, melted
1 t. salt
1 t. dried basil
1 t. dried thyme
¾ c. grated Parmesan cheese
* Arrange tomatoes in a greased 9-in. x13-in. baking dish.
* Top with bread croutons.
* Combine butter, salt, basil and thyme. Drizzle over bread and tomatoes. Sprinkle with cheese.
* Bake, uncovered, at 350 degrees for 30-35 minutes or until tomatoes are tender.
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Photo Credit: Lisa Kivirist