Reviewed: Jun. 19, 2009

This was a pretty good dish. I don't think I'd ever heard of anything like this, and I was skeptical, when looking at the list of ingredients, that it could amount to anything interesting. But it did. I made it exactly as written, but instead of eating it as a side dish, I just had it for two consecutive lunches. I should note that the second half was just fine when reheated the next day. It was quick and easy; I may just make this for a potluck next week. Thanks for a pleasant surprise.

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SPOOTY

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2007

Comfort food. I wouldn't really recommend this for anyone loving complex flavors.

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Suzanne F

Cooking Level: Beginning

Home Town: Carrollton, Georgia, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 15, 2006

I thought this receipe was great. My daughter made it again the other night and added an egg to the mixture before adding in the diced tomatoes. My mother in law said it reminded her of a dish her mom used to make. Will definitely make again!

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JGERTHS

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Reviewed: Mar. 4, 2005

I made this recipe with some variations. I don't like saltines so I used crushed herb seasoned croutons and added 2 cloves of minced garlic to the tomatoes. I also stirred about 1/4 c of mozzarella cheese into the mixture and salt and fresh ground pepper then topped with the parmesan. After reading other reviews I added a little of the tomato juice to moisten but wish I hadn't, it was really mushy but the flavor was great. Tried the leftovers on toast per another reviewer...that was excellent. Will definatley make this again but don't think I would try the recipe as is...it sounds too bland.

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AINSLEYSMOM

Cooking Level: Intermediate

Living In: Bismarck, North Dakota, USA

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Reviewed: Aug. 3, 2004

I didn't care for this recipe. If you imagine all the ingredients mixed up, that's what it tastes like. The flavors don't come together.

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CRAFTY__CROW

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Reviewed: Feb. 2, 2004

Would be 5 stars if the size of the baking dish had been included...served at a brunch and had raves!

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SUNNYB1

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Reviewed: Jun. 24, 2003

I'm not a vegetarian by any means, but every once in a while I like a change. So, i tried this recipe, and am VERY glad that I did! It was very simple, quick, and delicious! I baked it in a round cake pan, and cut it in wedges to serve. Thank you for the great recipe!

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PANDABEAR01

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Jan. 17, 2003

Not much taste - might as well have heated a can of tomatoes. I might experiment with red pepper flakes, garlic, or something to spice it up..It certainly is easy enough.

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NOXID

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Reviewed: Jan. 4, 2003

I did not like this at all, maybe because I don't really care for canned tomatoes I guess. My husband liked it though.

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Robbin

Cooking Level: Intermediate

Home Town: Jackson, Michigan, USA

Living In: Brandon, Florida, USA

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Reviewed: Jun. 25, 2002

This was a good side dish. I did use stuffing mix instead of the crackers. Thanks!

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Heather K.

Cooking Level: Intermediate

Living In: Belmont, Mississippi, USA

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Reviewed: Mar. 1, 2002

This is an excellent tomato side dish. We aren't vegetarians, but anyone can enjoy this! It's great served with the Baked Salmon Filets Dijon in the Seafood section of Allrecipes. The flavors melded very well. Serve with rice pilaf and you have a fantastic meal everyone will enjoy! C. Ferris

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C.

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Reviewed: Feb. 1, 2002

This is a great recipe, but I took it as a basic one, for me to fiddle with as I like. Dried parsley for me is akin to hay in flavour, so for me, fresh herbs from the garden (mixed in with the tomatoes) are a must. I have also made this not just with crushed crackers, but also diced French bread, and stuffing mix, and different cheeses. I have stopped draining the tomatoes, too, and just add a little more saltines or whatever. It is a great side dish to ANYTHING, and we love to make a meal of this with just some poached eggs and toast. My youngest calls it "lasagna", and leftovers are good on toast for breakfast the next day.

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Morena

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Reviewed: Feb. 1, 2002

I expected the crackers to be a little less soggy and the top to be a little more crispy. This recipe would be great if only it was crunchier. Never made anything like this.......glad I tried it even though we didn't really like it.

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SARAH FROM IOWA

Cooking Level: Expert

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Reviewed: Dec. 31, 2001

Since I didn't have the 28 oz can of tomatoes on hand I used 2-14.5 oz. cans. In the future I wouldn't drain them since I found the finished dish a little dry. Also I would add just a little sugar to cut the acid taste of the tomatoes.

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