ITALIAN STYLE TOMATO BREAD
Provided by Rachael Ray : Food Network
Time 21m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat about 1/4 cup extra-virgin olive oil in a small skillet over medium heat. Add the chile and garlic and saute for 2 to 3 minutes. Turn off the heat and cool a couple of minutes.
- Halve the bread across horizontally and toast or char.
- Halve the tomato across horizontally and rub the flesh vigorously into the toasted surface of the bread and season with salt, to taste. If you are garnishing with anchovies skip the salt. Dress the tomato bread with chile oil and garnish with capers, olives and anchovies, if using. Cut into serving portions and serve.
TOMATO BREAD CASSEROLE
Excellent served with pork, chicken or fish. Easily cut down to feed less or expanded. I coud make a lunch out of this all by itself. You coud use fresh herbs as well . Yummy.
Provided by conniecooks
Categories Vegetable
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Butter bread.
- Cut into cubes. Spread on baking sheet and toast in 350F oven for 7 minutes.
- Place 1/2 the cubes in a greased 9 x 13 pan.
- Drain canned Tomatoes. Reserve liquid.
- Top bread with 1/2 the fresh tomatoes, 1/2 reserved tomato liquid, 1/2 the ricotta cheese, 1/2 the olive oil, 1/2 the canned tomatoes,1/2 seasoning salt,1/2 the dried oregano,1/2 the garlic powder,1/2 the chopped fresh parsley.
- Repeat layers.
- Sprinkle with parmesan cheese.
- Bake covered at 350F for 40 minute.
- Uncover bake 5 min longer to brown the top.
Nutrition Facts : Calories 286.4, Fat 18, SaturatedFat 7.5, Cholesterol 32.6, Sodium 441, Carbohydrate 22.9, Fiber 2.7, Sugar 4.5, Protein 9.7
ITALIAN TOMATO BREAD CASSEROLE
Another wonderful recipe from French's emailed newsletter. Instead of the frozen garlic bread 1 fresh loaf of prepared garlic bread can be substituted. Slice into cubes for approximately 10 cups of cubed bread.
Provided by lauralie41
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- In a greased, shallow 3 quart baking dish add the cubed garlic bread. Top the bread with tomatoes and 2/3 cup french fried onions.
- In a large bowl add the eggs and milk, beat well. Stir in one cup of mozzarella cheese, parmesan cheese and the seasoning.
- Pour mixture over bread cubes and stir gently to coat well.
- Bake for approximately 25 minutes or until custard is just set.
- Sprinkle with remaining mozzarella cheese and onions.
- Bake an additional five minutes or until cheese melts and onions are golden brown.
Nutrition Facts : Calories 234.9, Fat 15.9, SaturatedFat 8.1, Cholesterol 224.8, Sodium 390.8, Carbohydrate 4.8, Fiber 0.5, Sugar 1.7, Protein 17.9
CROUTON TOMATO CASSEROLE
This old-fashioned side uses lots of delicious tomatoes and seasonings that give it an Italian twist. Every time I serve it, someone asks for the recipe. -Norma Nelson, Punta Gorda, Florida
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Arrange tomatoes in a greased 13x9-in. baking dish. Top with bread cubes. Combine the butter, salt, basil and thyme; drizzle over bread and tomatoes. Sprinkle with cheese. , Bake, uncovered, at 350° for 30-35 minutes or until tomatoes are tender.
Nutrition Facts : Calories 197 calories, Fat 14g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 545mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
ITALIAN BREAD AND TOMATO SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings, appetizer
Time 10m
Yield 3 servings
Number Of Ingredients 8
Steps:
- Cut bread into 1/2-inch thick slices, then break up or cut up into 1/2-inch cubes. Place into large serving bowl.
- Wash and trim tomatoes, and cut in quarters. Squeeze juice from tomatoes over the bread; then, dice the tomatoes in 1/2-inch cubes and stir into bread.
- Scrub and trim cucumber, and slice thinly. Cut slices into match-sticks, and add to bowl.
- Finely mince onion, and add. Drizzle oil and vinegar over ingredients, and mix well to moisten bread and meld ingredients. Season with salt and pepper.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 13 grams, Carbohydrate 58 grams, Fat 17 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 675 milligrams, Sugar 11 grams
ITALIAN CASSEROLE
This was a recipe of my Aunt Ethel's -- egg noodles in a tomato, ground beef sauce. She said, 'It is so good, don't change a thing!' And she was right.
Provided by Norma
Categories World Cuisine Recipes European Italian
Time 3h40m
Yield 4
Number Of Ingredients 10
Steps:
- In large skillet, brown ground beef and onion. Stir in tomatoes, tomato paste, salt, parsley, garlic salt and pepper, and simmer over low heat for 3 hours.
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a 2 quart casserole dish, combine noodles and meat mixture. Top with cheese slices and bake for 15 to 20 minutes, or until cheese is melted.
Nutrition Facts : Calories 739.5 calories, Carbohydrate 62.1 g, Cholesterol 164.4 mg, Fat 39 g, Fiber 5.9 g, Protein 41.2 g, SaturatedFat 19.7 g, Sodium 2572 mg, Sugar 15.7 g
ITALIAN TOMATO PIE
Tomato pie has been sold by Iannelli's Bakery in Philadelphia since 1910. Tomato pie remains popular in Philadelphia where it is cut into long strips and called pizza strips, red bread, party pizza, strip pizza, or bakery pizza. It may be sprinkled with Romano cheese or oregano. It is not usually served straight from the oven, but allowed to cool and then consumed at room temperature or reheated. Like Sicilian pizza, tomato pie is baked in a large rectangular pan and served in square slices. It resembles the Italian sfincione.
Provided by Michael Contakes
Time 12h
Yield 8
Number Of Ingredients 16
Steps:
- Whisk together flour, salt, and yeast in the bowl of a stand mixer fitted with the dough hook attachment. Add olive oil and 1 cup plus 6 tablespoons water. Knead on low speed just until dough comes together, about 3 minutes. Let dough rest for 10 minutes. Knead once more on low speed for 10 minutes until dough pulls away from the sides of the bowl.
- Remove dough hook, cover top of mixing bowl tightly with plastic wrap, and let rise in the refrigerator for at least 8 hours (up to 24 hours).
- Meanwhile, for the sauce, add tomatoes to a food processor and roughly puree. Heat 2 tablespoons olive oil and butter in a medium saucepan over medium-high heat until butter is melted. Add garlic, shallot, oregano, and pepper flakes. Cook and stir until softened and fragrant, about 1 minute. Add pureed tomatoes and season with sugar. Bring to a simmer and cook, stirring occasionally, until sauce has thickened, about 45 minutes. Season with salt. Remove from heat, bring to room temperature, and refrigerate until dough has finished rising.
- Generously grease the inside of a 13x18-inch rimmed baking sheet with 3 tablespoons olive oil. Remove dough from the refrigerator 2 hours before baking. Turn dough out onto a lightly floured surface and form into a flat ball. Transfer ball to the greased baking sheet. Coat the ball on all sides with olive oil using your hands, loosely cover with plastic wrap and let dough rise in a warm spot for 1 hour. The dough should spread out . Carefully stretch and push the dough into the corners and edges of the pan. Cover loosely, and let rise for 1 hour longer.
- Adjust an oven rack to the upper middle position. Preheat the oven to 450 degrees F (230 degrees C).
- When dough has risen, gently dock center with fingertips and use your hands to create a risen ridge about 1 inch wide around the edge.
- Spread dough generously with sauce, leaving the raised 1-inch edge without the sauce. Bake until edges are lightly browned and crisp, about 20 minutes. Remove from oven and allow to cool at room temperature for at least 15 minutes.
- Sprinkle with Pecorino Romano cheese, cut into slices, and serve.
Nutrition Facts : Calories 386.6 calories, Carbohydrate 49.7 g, Cholesterol 11.5 mg, Fat 17.4 g, Fiber 3 g, Protein 8.2 g, SaturatedFat 4.4 g, Sodium 770.3 mg, Sugar 4.3 g
TOMATO CASSEROLE
Fresh tomatoes star in this delicious casserole from Debbie Campbell of Peterborough, Ontario. "This is a great side dish, very simple and fast," she says. "It's especially tasty when tomatoes are from the garden or, in my case, when I get a basket from the farmers' market."
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the tomatoes, onion, sugar, salt and pepper. Transfer to a 2-qt. baking dish coated with cooking spray. Combine the bread crumbs, cheese and butter; sprinkle over tomato mixture. , Bake, uncovered, at 350° for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 129 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 334mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
More about "italian tomato bread casserole recipes"
BREAD AND TOMATO: ITALY’S WINNING COMBINATION - LA …
From lacucinaitaliana.com
Estimated Reading Time 3 mins
10 MOST POPULAR ITALIAN CASSEROLES - TASTEATLAS
From tasteatlas.com
PAN CON TOMATE (SPANISH TOMATO BREAD) - THE MEDITERRANEAN DISH
From themediterraneandish.com
ITALIAN HERB TOMATO BREAD - BUNSEN BURNER BAKERY
From bunsenburnerbakery.com
ITALIAN TOMATO BREAD CASSEROLE- WIKIFOODHUB
From wikifoodhub.com
CATALAN TOMATO BREAD (PA AMB TOMàQUET) - GIMME SOME OVEN
From gimmesomeoven.com
PANZANELLA (ITALIAN TOMATO & BREAD SALAD) | RECIPETIN EATS
From recipetineats.com
MEDITERRANEAN BREAD CASSEROLE RECIPE - WHAT'S FOR DINNER
From whatsfordinner.com
TOMATO BREAD CASSEROLE - RECIPES - PAGE 6 | COOKS.COM
From cooks.com
ITALIAN TOMATO BRUSCHETTA - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
ITALIAN TOMATO AND BREAD SALADS - GREAT ITALIAN CHEFS
From greatitalianchefs.com
TOMATO BREAD CASSEROLE - RECIPES - PAGE 5 | COOKS.COM
From cooks.com
TOMATO GRATIN - CIAO ITALIA
From ciaoitalia.com
RECIPE TIN PROJECT: ITALIAN NOODLE CASSEROLE - 12 TOMATOES
From 12tomatoes.com
CHEESY TOMATO-BREAD STRATA RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
TOMATO PARMESAN BREAKFAST CASSEROLE - THE WHOLESOME DISH
From thewholesomedish.com
TOMATO BREAD CASSEROLE LASAGNA : OPTIMAL RESOLUTION LIST
From recipeschoice.com
ITALIAN TOMATO BREAD CASSEROLE - PLAIN.RECIPES
From plain.recipes
ITALIAN BREAD WITH TOMATOES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
TOP 45 ZUCCHINI SAUSAGE TOMATO CASSEROLE RECIPE-RECIPES
From mcswe.tibet.org
ITALIAN NOODLE CASSEROLE - THE COOKIN CHICKS
From thecookinchicks.com
TOMATO GRATIN - CIAO ITALIA
From ciaoitalia.com
ITALIAN VEGETABLE CASSEROLE | A MIND "FULL" MOM
From amindfullmom.com
ITALIAN BREAD & TOMATO SOUP RECIPE | EATINGWELL
From eatingwell.com
ITALIAN TOMATO BREAD CASSEROLE RECIPE - FOOD.COM
From pinterest.com
ITALIAN BREAD CASSEROLE | BREADSMITH
From breadsmith.com
ITALIAN TOMATO BREAD CASSEROLE RECIPE - WEBETUTORIAL
From webetutorial.com
IFOOD.TV
From ifood.tv
PANZANELLA: TRADITIONAL ITALIAN BREAD AND TOMATO SALAD
From christinascucina.com
BREAD AND TOMATO GRATIN - JAMIE GELLER
From jamiegeller.com
TOMATO BREAD CASSEROLE LASAGNA - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
ITALIAN BREAD WITH TOMATO APPETIZERS RECIPE | MYRECIPES
From myrecipes.com
13 BEST ITALIAN CASSEROLES - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
TOMATOES AND BREAD RECIPE - THERESCIPES.INFO
From therecipes.info
ITALIAN TOMATO BREAD CASSEROLE RECIPE - FOOD.COM
From pinterest.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #omelets-and-frittatas #breakfast #main-dish #eggs-dairy #easy #beginner-cook #heirloom-historical #holiday-event #cheese #eggs #one-dish-meal #brunch
You'll also love