This is a great dish, and it smells WONDERFUL while baking. I used a variety of breads (whole wheat/hotdug bun, etc) and it still tasted delicious!

This is a such an easy side. We love bruchetta and this tastes like a simpler, one dish way to do it. Thanks!

Tasty, but became a soggy mess once cooked. The texture just wasn't appetizing.

I followed the recipe to a tee and used homegrown tomatoes. Though I didn't hear complaints, noone helped themselves to seconds. The end result was soggy, and chewing on tomato peels was bothersome. I will try the recipe again peeling first and using drier bread cubes.

This was fantastic!!! My son who does not like tomatoes had 3 helpings. This is a KEEPER!!! We can't wait for tomato season to come around again.

I made this the other night and thought it was really tasty. I cut the suger to about 3 tbs., added garlic (because I just had to!) and used fresh herbs with parm and garlic/herb croutons. I finished it off last night with a little chedder and some guacamole on top. Very tasty!!! Thanks!!

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

I baked this in a 9x9 inch square pan. I used 3 hot house tomatoes and a bit more basil.You definitely don't need any butter for this recipe. Saves you alot of calories too. I'm on a diet so I ate mine as dinner. This is great when its hot. Very yummy!

Very good flavor. Texture was a bit mushy on the bottom and crispy on top.

This sounded good and looked pretty but I guess I was expecting something else. Baked tomatoes have a little different flavor than raw ones. You taste no sweetness from the brown sugar in this recipe. It might have been better with fresh garden tomatoes instead of ones from the grocery store. I didn’t have a mushiness problem. I used slightly drier bread cubes made from leftover French bread. For assembly I sautéed my onions and butter in the microwave and mixed the spices into the butter and onions. Then the instructions would be better to say to gently fold the tomato slices into the spiced onion mixture to coat. I think firmer tomatoes help too. Then, also gently, fold in the bread cubes to coat. Then, still gently, spread in your baking pan to bake. I made this at noon and baked it for supper. The tomato slices and bread cubes still held up well. I might try adding some parmesan cheese to the leftovers.

This made a very nice side dish. Great when you have extra tomatoes that you need to get rid of. I added a little cheese to mine.

I DOUBLED THE RECIPE, BUT I USED STILL THE SAME AMOUNT OF BUTTER AND 1 ONION FOR A SINGLE BATCH. WE DON'T LIKE ALOT OF ONION FLAVOR. I CUT THE BUTTER TO CUT FAT. IT WORKED REAL GOOD. I SIMMERED ALL INGREDIENTS ON TOP OF THE STOVE. DIDN'T WANT TO HEAT UP THE HOUSE. WORKED GREAT FOR US. THANKS, CATHY

We added a little grated parmesan and shredded mozzarella- we loved it! Yum!

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.

I thought it was yummy and different sidedish. It was very tasty eaten with breaded chicken breasts. My Father is a big fan now. But my toddler daughter wouldnt touch it.

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.