Easy Baked Fresh Tomato Casserole is a delicious and healthy, family-friendly vegetable casserole that everyone in your family will love! Full of fresh, flavorful, juicy tomatoes, this yummy tomato casserole only takes a few minutes to prepare and pairs beautifully with most entrees.
It’s the middle of winter and probably the last thing on your mind is the incredible flavor of fresh summer tomatoes dripping with tomatoey goodness. But this easy tomato casserole takes pale, flavorless tomatoes found in the grocery store this time of year and turns them into the stuff tomato dreams are made of.
If you are looking for an easy, healthy, vegetable side dish this tomato casserole recipe is for you! Tomatoes are the major dietary source of the antioxidant lycopene, and they are also a great source of vitamin K, potassium, folate, and vitamin C. And, tomatoes are one of the few vegetables/fruits that are actually better for you when they are cooked than raw.
If you like this side dish recipe, you might also like these delicious recipes: Southern Sweet Onion Casserole, Southern Green Beans and New Potatoes, and Spinach and Orzo Stuffed Tomatoes.
How to make Easy Baked Fresh Tomato Casserole!
Preheat the oven to 350 degrees.
Combine the tomatoes, salt, pepper, sugar, and garlic in a large bowl and stir to combine. Set aside.
Add 3 Tbsp olive oil to a large skillet over medium heat. When the oil is hot add the bread cubes and toss to coat with oil. Toast the bread cubes, stirring frequently for about 5 minutes, or until the bread is golden brown.
Add the tomato mixture to the bread cubes and stir to combine. Cook the tomato mixture for about 5 minutes, or until the tomatoes are bubbly.
Remove the pan from the heat and add the basil. Stir to combine.
Spread the tomato mixture evenly in a medium-size baking dish, which has been sprayed with non-stick cooking spray. Top with the Parmesan cheese and drizzle about 2 Tbsp of olive oil evenly over the casserole.
Bake for 35-40 minutes, or until the cheese is browned and the tomatoes are bubbly. Serve immediately.
Notes: I added a layer of thinly sliced tomatoes over the top of this casserole so it would look better in photographs. This is an optional step and you can certainly add them or leave them off.
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| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings | 6 servings |
- 5 Tbsp olive oil divided
- 3 cups diced French bread cubes
- 10-12 small fresh tomatoes chopped, about 2 lbs
- 3 cloves garlic minced
- 2 Tbsp granulated sugar
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 1/2 cup fresh basil chopped
- 1/2 cup Parmesan cheese grated
Ingredients
|
- Preheat the oven to 350 degrees.
- Combine the tomatoes, salt, pepper, sugar and garlic in a large bowl and stir to combine. Set aside.
- Add 3 Tbsp olive oil to a large skillet over medium heat. When the oil is hot add the bread cubes and toss to coat with oil. Toast the bread cubes, stirring frequently for about 5 minutes, or until the bread is golden brown.
- Add the tomato mixture to the bread cubes and stir to combine. Cook the tomato mixture for about 5 minutes, or until the tomatoes are bubbly. Remove the pan from the heat and add the basil. Stir to combine.
- Spread the tomato mixture evenly in a medium-size baking dish, which has been sprayed with non-stick cooking spray. Top with the Parmesan cheese and drizzle about 2 Tbsp of olive oil evenly over the casserole.*
- Bake for 35-40 minutes, or until the cheese is browned and the tomatoes are bubbly. Serve immediately.
*I added a layer of thinly sliced tomatoes over the top of this casserole so it would look better in photographs. This is an optional step and you can certainly add them or leave them off.
Do you toast the bread in the skillet or the oven ? I was confused about that part.