Tomato Casserole

I was at the farmers market and found some beautiful beefsteak tomatoes and some yellow ones and I would love to get a casserole recipe for them.

     Tomato Garden Casserole

     Yield: 4 Servings 

     3 c  Tomato wedges
      1 c  (4oz) shredded cheddar
      1 c  Bread crumbs
      1 c  Chopped green pepper
      1 sm Onion; diced
      1/4 c  Butter; melted
      1/2 ts Salt 
      dash Paprika

  Preheat oven to 300°. Grease a 1 1/2 quart
  casserole.
 
  Combine; transfer to casserole. Bake until
  vegetables are tender, about 45 minutes. 
 
**********
 
Scalloped tomato recipe

Cook Time: 45 minutes

Ingredients:

• 4 cups fresh peeled or canned tomatoes, cut up
• 2 tablespoons chopped onions
• 1 tablespoon chopped green peppers
• 3 tablespoons chopped celery
• 1/2 cup soft bread crumbs
• 4 teaspoons sugar
• 1/2 teaspoon pepper
• 3 tablespoons flour
• 2 tablespoons butter

Preparation:

Combine tomatoes, onions, green peppers and celery in a large mixing bowl. Mix together flour, sugar, salt and pepper; stir into tomato mixture. Put mixture into greased casserole (1 1/2-quart) and top with bread crumbs. Dot with butter and bake at 350 degrees for 45 minutes.

  
        

Thanks adjud.....I don't know which one to pick!  I have some green and red peppers to so I think I will do the garden one....sounds delicious and healthy...

Those both look great. I was keeping an eye on tis thread. I've never made tomato casserole but it sounds delicious. I will try both of these.

Wow! Both sound fantastic, and very easy....

i usually stuff tomatoes.

sorry, no real measurements as i eyeball everything and it depends on the size of the tom's and how much you want to fill them

couple/few good sized tomato
pumpernickle bread crumbs - fresh, not toasted
crumbled gorganzola cheese
chopped brocolli florets
garlic powder
dried basil
salt and pepper
olive oil

mix equal parts of the bread, brocolli and cheese and drizzle in just a tablespoon or so of oil and mix. add the spices and mix again - taste and adjust as needed.

stuff the tom's and drizzle a touch of oil over the top of each.  bake at 325, uncovered, until done (when skins pull away from the meat).  cooking time depends on how big the tom's are and how packed they are.  usually it's about 20 minutes.

My first thought was why would anyone take God's gift to man, Beefsteak Tomatoes, and hide their wonderful flavors in a casserole? IMHO, Beefsteaks are to be eaten naked---the tomato, not you--- with only a salt shaker in hand to accompany them.
That being said, I would love to enjoy a good tomato casserole, I would just use a lesser quality tomato and save the Beefsteaks for a better use like a Mozerella(SP), fresh basil & tomato plate without any dressing.

  I like mine with a little Basalmic vinegar and good quality extra virgin olive oil and a dash of fresh ground black pepper and sea salt. Nothing else needed in my humble opinion.

David O.

stuffing them is a good idea as well joclyn....thanks!

OK, I read into the title "Green Tomato Cass", I never heard of a Tomato Casserole.    So before reading the thread, I pictured the idea of Frying Green Tomatos then building a casserole by layering Fried Green tomatoes with crumbled saltine, cheese, diced onion and repete.  On top maybe, on top of the cheese, some green pepper rings and bake.

I think I will try this (my version).  But I'm like Foodme, why the h### would anyone waste good red ripe tomatoes in a casserole.     ...... If the red tomato isn't good, then it is soup or spaghetti stock or trash.

joclyn-great recipe, as well!

I love me some maters!!!!!!!!!!!! I'll near founder on them served any way I've run into them! I'm gonna try this casserole idea....

A question. Didn't notice any reference to the "boiling water drop and peel" before casseroling? Do you think thats advisable or totally unnecessary?

rouxdog


A question. Didn't notice any reference to the "boiling water drop and peel" before casseroling? Do you think thats advisable or totally unnecessary?

Just depends on what you like. Most Tomato Casserole recipes call for Canned Tomatoes. They are peeled tomatoes. If you don't peel fresh tomatoes , they generally will separate in a casserole anyway, but you will know the tomatoes in there are fresh tomatos, not canned. It's a matter of personal taste. To me, fresh is always better than canned----IF properly seasoned!

Why not Tomato Pie, in the south here always served. What you are talking about but in pie crust. Taste like warm tomato sandwich.
With Mac n Cheese, Greens and meat of choice.
Meal to serve to anyone.
Google "tomato pie", alot of recipes, which you choose, your pick all good starts.