You Say Tomato, I Say Tomahto: Let’s Just Eat it Fresh

โœ… All Eat Drink Better articles and guides have been fact-checked for accuracy and nutritional recommendations. Please refer to our editorial policy for additional information.

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
ยฝ c. plus 2 T. butter, melted
1 t. salt
1 t. dried basil
1 t. dried thyme
ยพ 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.
Serves 6.

Recipe from Edible Earth: Savoring the Good Life with Vegetarian Recipes from Inn Serendipity

Related posts:
Extra Zucchini? Try This Recipe
Lovinโ€™ Fresh: Panko Breaded Eggplant Recipe
All-Star Veggie Kabob Recipe

Photo Credit: Lisa Kivirist

3 thoughts on “You Say Tomato, I Say Tomahto: Let’s Just Eat it Fresh”

  1. 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,

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to Top