Scalloped Tomato and Bread Casserole

I must confess that 'scalloped' is a bit fancy for a simple and easy bread and tomato pudding, but let's go with it because the end result is rather good.

Somebody in my household believes that cluster tomatoes are beautiful, red, nice and even.  So, we had more tomatoes than we could eat during the week.

First, I prepared the casserole dish by spreading a little oil on the inside.  Then I preheated the oven to 400 degrees F.

When that was done, I cut up day old bread into croutons, chunked three (3) tomatoes and mixed them with the bread in a bowl.  I drizzled the mixture with a generous amount of canola oil and kept mixing to make sure the bread and tomatoes got some oil.  I set this bowl aside


I diced onions, pepper, and celery and mixed them in another bowl.

I added this mixture to the bottom of the dish
and topped it off with the tomatoes and bread.

I was tempted to add cheese to the casserole but resisted; however, sweet basil goes well with tomatoes.

I baked the casserole for 30 minutes and it came out golden brown., sort of.

This tasty and easy dish may be served as a side dish with any meat or it may be served with a tossed salad too.

Happy Cooking!

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