130 Ratings
  • 5 star values: 85
  • 4 star values: 30
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 2

This is a variation on my mothers recipe.

Linda
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

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  • Saute butter and onion in a medium saucepan until onion is transparent. Place salt, pepper, basil, brown sugar and tomatoes into the saucepan, stir. Stir in bread until all of the ingredients are well seasoned.

  • Pour the tomato bread mixture into a greased 9x13 inch casserole. Bake for 30 to 35 minutes. Enjoy.

Nutrition Facts

140 calories; 8.3 g total fat; 20 mg cholesterol; 529 mg sodium. 15.6 g carbohydrates; 2.3 g protein; Full Nutrition


Reviews (107)

Read All Reviews

Most helpful positive review

Rating: 5 stars
01/01/2004
I served this recipe to a large group and it was a hugh success. I also made it one day ahead and chilled until ready to bake. I used a sour dough bread and 1/4 cup fresh basil rather than dry. I also sprinkled a parmesan romano and asiago mixture on top. I will definately make this again.
(58)

Most helpful critical review

Rating: 1 stars
07/08/2011
I followed the recipe exactly and it was a mush a not very much tomato flavor mushy bread. I wasted 6 of my beautiful home-grown tomatoes on this dish that I just threw away after one taste. Don't bother making this unless you like mushy white bread.
(5)
130 Ratings
  • 5 star values: 85
  • 4 star values: 30
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
01/01/2004
I served this recipe to a large group and it was a hugh success. I also made it one day ahead and chilled until ready to bake. I used a sour dough bread and 1/4 cup fresh basil rather than dry. I also sprinkled a parmesan romano and asiago mixture on top. I will definately make this again.
(58)
Rating: 5 stars
01/01/2004
This was very easy. I used fresh tomatoes and added some minced garlic and topped it with a ton of grated romano. It was a huge hit! Thanks.
(52)
Rating: 5 stars
01/01/2004
Absolutely LOVE this recipe!!!! I did read the reviews before making so used seasoned dry croutons instead of regular bread cubes. Used the tomatoes from my garden. The slightly sweet taste (used a little less brown sugar then called for) is WONDERFUL! This is definitely a keeper!!!
(42)
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Rating: 5 stars
01/01/2004
We added a little grated parmesan and shredded mozzarella- we loved it! Yum!
(26)
Rating: 5 stars
03/06/2007
I honestly had some doubts about this recipe but it is definetly a keeper! I used olive oil instead of butter and sprinkled parmesean cheese over the top for the last 10 mintues and the dish got rave reviews. I baked it in a 9 X 9 pan instead of 9 X 13
(24)
Rating: 4 stars
01/01/2004
Delicious! I used Roma tomatoes because they have less pulp in them. I used 6 good sized ones since they are a little smaller than regular tomatoes. Next time I will use a stouter bread instead of "kids'" bread (Wonder yuck!) which is all I had on hand. The grated cheese idea sounds good too.
(15)
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Rating: 4 stars
01/29/2003
This was a very good dish. Different from any way I've fixed tomatoes. I did add more bread than the recipe called for because it seemed smushy when I first mixed it up. I also stirred it some parmesan cheese. I'll definitely make this again!
(13)
Rating: 5 stars
08/21/2009
This recipe is delicious. The brown sugar plus the tartness and acidity of the tomatoes are wonderful. Tip: Don't cover this dish when you bake it--the bread will be firmer and not so mushy if you leave the dish uncovered. I also add shredded motzarella cheese on top during the last 10 mins of baking. So good!!
(12)
Rating: 5 stars
01/29/2003
This was really yummy! The tomatoes have a wonderful flavor - it must be the brown sugar that makes it so good.
(10)