Sardinian Old Bread And Tomato Casserole Recipes

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.

Steps:

• Place the tomatoes and mozzarella in a large bowl. Put the garlic, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 1-cup glass measuring cup and slowly whisk in the 1/2 cup of olive oil. Set aside.
• Heat the remaining 1/3 cup of olive oil in a large (12-inch) saute pan until hot but not smoking. Add the bread cubes and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Saute over medium to medium-high heat for 5 to 8 minutes, tossing occasionally, until the bread is evenly browned and crisp. Add the warm bread to the tomatoes and mozzarella. Add enough of the vinaigrette to moisten all the ingredients. Add the basil, sprinkle with salt and pepper, and toss carefully, adding more vinaigrette if necessary. Serve at room temperature.

Steps:

• 1. Chop the tomatoes in a food processor, using on and off pulses. Don't over process or you'll incorporate too much air and the tomatoes will turn pink. Stir in 1 tsp. salt
• 2. In small pan, bring 2 cups salted water to a boil. Lower bread slices one by one into the boiling water for a second or two, just long enough to wet them. (I found it easier to either spray the bread slices or sprinkle them with water) Place them on a kitchen towel on the counter to drain. Press the moistened bread lightly to remove excess water.
• 3. In large skillet, heat 3 Tbsp. of the oil over medium heat. Add onion and cook,stirring til golden,a bout 8 minutes. Pour in the tomatoes and bring to a boil.Reduce heat so sauce is simmering and cook til slightly thickened, about 20 minutes. Stir in oregano and cook for 5 minutes more.
• 4. Preheat oven to 375. Oil an 11 inch oval baking dish or an equivalent baking dish, with remaining 1 Tbsp. oil. Spoon enough of the tomato sauce to coat the bottom and arrange half of the bread slices over the sauce, tearing them and wedging them as needed to make an even layer. Spoon half of the remaining sauce over the bread and sprinkle 1 cup of the cheese over the sauce. Make another layer of the remaining bread slices, tomato sauce and cheese. Bake til casserole is heated through and the cheese is browned, about 25 minutes. Serve hot.

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.

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.

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.

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.