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
Ingredients:
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
Directions:
* 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.
Serves 6.
Recipe from Edible Earth: Savoring the Good Life with Vegetarian Recipes from Inn Serendipity
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Photo Credit: Lisa Kivirist
I am so glad you posted this because I am drowning in tomatoes! This is the first year that I have had a garden and so far it’s been incredibly rewarding!
Yum! How about cherry tomatoes? Got any recipes for those before my son turns into one? I’m thinking I could substitute 80 for the 8?
Thanks for the happy tomato comments. You could definitely use cherry tomatoes — they key is just to heartily cover the bottom of the 9×13 pan. That said, I’ve found this recipes tastes best right out of the oven, so I’ll often cut it roughly in half for an 8×8 pan if it is just my husband and I eating . .. .
Happy Harvest,
Lisa