If you have lots of extra tomatoes there are many recipes that will help deplete the reserves. This one features tomatoes, onions, peppers, and cheese. I also toss in a little fresh basil, too. Just bake and enjoy.
Cook onion and green pepper in oil until tender. Transfer to a 2-quart casserole dish and mix in tomatoes, sugar, basil, and 1 cup of the bread cubes or croutons. Spread into an even layer, then sprinkle top with remaining bread cubes and cheese. Bake in preheated 350 degree F oven for 30 minutes or until bubbly and browned. Serves 6.
Recipe from the National Gardening Association's Book of Tomatoes. (NGA 1995)
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