Recipe by Linda
"This is a variation on my mothers recipe."
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ground black pepper to taste
white bread cubes
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.
This was a mess; the brown sugar made the tomatoes bitter. This won't be a repeat in my house.
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.
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!!!
We added a little grated parmesan and shredded mozzarella- we loved it! Yum!
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
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 75
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