Tomato Bread Casserole. The tomato casserole was made with thick slices of big red tomatoes layered with mozzarella cheese. Reduce the sugar to 1 tablespoon and add 1 teaspoon of garlic powder or 2 cloves of garlic minced along with 14 cup of chopped fresh basil leaves.
Cut up into large cubes. Drain fresh or canned tomatoes reserving liquid. Oil an 11 inch oval baking dish or an equivalent baking dish with remaining 1 Tbsp.
Step 3 Toast in 350F oven about 7 minutes.
3 Top bread cubes with 12 of fresh tomato slices 12 reserved tomato liquid 12 of ricotta cheese 12 oil 12 canned tomatoes 12 of Seasoned Salt 12 oregano and 12 garlic powder. Preheat oven to 375. Step 2 Arrange on jelly roll pan. Make the most of ripe summer tomatoes with the best scalloped side dish baked with cheese breadcrumbs garlic and herbs.