Steakhouse Style Stewed Tomato Casserole Recipes

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DAYTON STEAKHOUSE-STYLE STEWED TOMATOES

I love tomatoes and this dish sounds absolutely wonderful to me. It is taken from the Junior League of Dayton cookbook, "Causing A Stir". The recipe states that it is inspired by Dayton's favorite steakhouses and that it is terrific served with Filet Mignon, baked potatoes and a salad. I have a couple of T-bones in the freezer that are calling out for this recipe!

Provided by DailyInspiration

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7



Dayton Steakhouse-Style Stewed Tomatoes image

Steps:

  • Preheat oven to 350 degrees. Saute onion in butter until soft, but not browned. Add bread cubes and brown sugar. Cook and stir over low heat for 3 to 5 minutes. Stir in tomatoes and season with salt and pepper. Transfer to a greased shallow casserole dish.
  • Bake 30 to 40 minutes or until bubbly. If desired, top each serving with homemade croutons or drizzle plain bread cubes with melted butter, season as desired and bake 5 to 10 minutes.

1 onion, small chopped
4 tablespoons butter
1 1/2 cups bread cubes (dry, plain)
1/2 cup brown sugar (light brown)
5 cups tomatoes, canned
1 teaspoon salt (to taste)
1/2 teaspoon pepper, freshly ground

SOUTHERN STEWED TOMATOES

Make and share this Southern Stewed Tomatoes recipe from Food.com.

Provided by Normaone

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5



Southern Stewed Tomatoes image

Steps:

  • Preheat oven to 350°F.
  • Spray an oven proof casserole with cooking spray and set aside.
  • Put the tomatoes with their juices into the casserole and cut up into chunks.
  • Add the sugar and stir.
  • Cut the butter into chunks and add to tomato mixture.
  • Stir in the stale bread cubes-enough to make a thick mixture.
  • Bake uncovered for 30-35 minutes, or until the top is lightly browned and the mixture is very thick.
  • Cover with foil if it appears to be browning too quickly towards the end.

Nutrition Facts : Calories 188.1, Fat 8.3, SaturatedFat 5, Cholesterol 20.4, Sodium 514.6, Carbohydrate 28.3, Fiber 1.6, Sugar 20.3, Protein 2.1

3 slices stale homemade bread, cut in cubes
1 (28 ounce) can tomatoes with juice
1/2 cup sugar
4 tablespoons butter
1/2 teaspoon salt

STEWED TOMATO CASSEROLE

Make and share this Stewed Tomato Casserole recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11



Stewed Tomato Casserole image

Steps:

  • Preheat oven to 350. Lightly grease/spray an 8" or 9" baking pan.
  • In a mixing bowl, combione all ingredients; mix well.
  • Por the mixture into prepared baking dish.
  • Bake, uncovered at 350 for about 45 minutes.

Nutrition Facts : Calories 193.2, Fat 15.6, SaturatedFat 9, Cholesterol 90.6, Sodium 260.6, Carbohydrate 7.5, Fiber 0.4, Sugar 0.7, Protein 6.1

2 (14 1/2 ounce) cans stewed tomatoes with onion and green pepper (or the plain or other variety)
1 egg, beaten
1/8 cup chopped onion
1/2 cup crushed saltine crackers
3 tablespoons butter, melted
1/2 cup shredded cheddar cheese
1/4 teaspoon sugar
1/4 teaspoon garlic powder
1/4-1/2 teaspoon thyme
1/4 teaspoon pepper
salt, to taste

STEWED TOMATOES (GOBBLEDYGOOK)

This is what we called 'Gobbledygook' when we were kids. It's actually a Southern version of very sweet, stewed tomatoes. It isn't the most attractive dish in the world, but it's delicious. Don't try making this with fresh tomatoes. It won't work. And you really do need that much sugar in there.

Provided by Clotho98

Categories     Side Dish     Vegetables     Tomatoes

Time 50m

Yield 6

Number Of Ingredients 6



Stewed Tomatoes (Gobbledygook) image

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
  • Stir the tomatoes, bread, sugar, butter, salt, and pepper in a bowl; pour into the prepared dish.
  • Bake until hot and the tomatoes are tender, about 45 minutes.

Nutrition Facts : Calories 210.2 calories, Carbohydrate 34 g, Cholesterol 20.3 mg, Fat 8.3 g, Fiber 1.7 g, Protein 2.1 g, SaturatedFat 5 g, Sodium 326.6 mg, Sugar 25.9 g

1 (28 ounce) can whole peeled tomatoes, with liquid
3 slices stale bread, torn into pieces
⅔ cup white sugar
¼ cup butter, melted
1 pinch salt
1 teaspoon black pepper

HOMEMADE STEWED TOMATOES

Homemade stewed tomatoes, right from your garden, is simple, fun, and tasty!

Provided by KITTYANN

Categories     Side Dish     Vegetables     Tomatoes

Time 50m

Yield 16

Number Of Ingredients 2



Homemade Stewed Tomatoes image

Steps:

  • To peel the tomatoes, place them in boiling water for 1 minute and then immediately transfer to cold water. Peel and quarter tomatoes, and place in a large saucepan with the salt. Slowly simmer over low heat for 20 to 30 minutes, stirring occasionally to prevent burning.

Nutrition Facts : Calories 13.8 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.7 g, Sodium 480.6 mg, Sugar 1.9 g

10 ripe tomatoes
2 teaspoons salt

TOMATO-BASIL STEAK

We grow the basil and bell peppers I use in this dish. It's easy to prepare, yet so rich and delicious. -Sheryl Little, Sherwood, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 4 servings.

Number Of Ingredients 8



Tomato-Basil Steak image

Steps:

  • Place steaks in a 4-qt. slow cooker. Add mushrooms and pepper. In a small bowl, mix tomatoes, tomato sauce, soup mix and basil; pour over top., Cook, covered, on low 6-8 hours or until beef and vegetables are tender. Serve with rice.

Nutrition Facts : Calories 324 calories, Fat 14g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 1116mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 32g protein.

1-1/4 pounds boneless beef shoulder top blade or flat iron steaks
1/2 pound whole fresh mushrooms, quartered
1 medium sweet yellow pepper, julienned
1 can (14-1/2 ounces) stewed tomatoes, undrained
1 can (8 ounces) tomato sauce
1 envelope onion soup mix
2 tablespoons minced fresh basil
Hot cooked rice

BEEF STEW WITH TOMATOES AND RICE

From Low Fat One Dish Meals from Around the World, posted for ZWT III, France. "This dish comes from the western Meditteranean corner of France", according to the cookbook. Depending on how you look at it, this is a really wet casserole or a very thick stew. I like it with a bit of crushed red pepper mixed in.

Provided by pattikay in L.A.

Categories     Stew

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 17



Beef Stew With Tomatoes and Rice image

Steps:

  • In a heavy dutch oven with a lid, fry the bacon over medium heat till just cooked. Drain and cut into 1-inch pieces. Set aside.
  • Pour off any excess fat from the pot, add the oil and warm it over medium high heat.
  • Add the meat and cook it till browned.
  • Reduce heat to medium, stir in the onion and brown it slightly.
  • Remove the meat and onion to a large platter.
  • In the oil in the same pot, add the rice and cook, stirring over medium heat till it turns a milky color (about 3 minutes).
  • Spoon rice into a bowl and set aside.
  • Pour any remaining oil out of the pot, add the water and stir for a moment to dissolve the juices.
  • Add the wine, stir, then return the meat and onion to the pot.
  • Pour in the stock almost to the height of the meat and salt it lightly.
  • Add the carrot, celery, pepper, garlic, thyme, bay leaf and reserved bacon.
  • Bring to a simmer, cover tightly and simmer slowly for 1 hour.
  • Stir in the chopped tomato and simmer till the meat is fork tender (1 hour or more). Drain off the cooking liquid and add stock or water to make 2 1/2 cups.
  • Return the liquid to the pot and bring to a boil.
  • Stir in the reserved rice, cover and simmer for about 20 minutes, without stirring.
  • The rice should be tender and have absorbed almost all the liquid.
  • Taste and correct seasonings.
  • Just before serving, fold in the grated cheese.
  • Serve from the pot.

2 slices bacon (or turkey bacon)
1 tablespoon olive oil
1 1/2 lbs lean top round steaks, cut into 1-inch cubes
1 1/2 cups chopped onions
1 cup long grain white rice
1/2 cup water
1/2 cup dry white wine
3 cups beef stock, as needed
salt
2 cups thinly sliced carrots
1 cup thinly sliced celery
1/4 teaspoon pepper
2 garlic cloves, crushed
1 teaspoon dried thyme
1 bay leaf, crumbled
1 1/2 cups chopped tomatoes
1/2 cup parmesan cheese

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