How to Bake Traditional Southern Tomato Casserole

A good growing season in the Deep South can yield an overabundance of tomatoes fresh from field or garden; so southern cooks long ago learned to use those tomatoes in wonderfully creative ways.

Tomato Casserole is one of those esoteric recipes, traditionally passed down from mother to daughter and sometimes to a particularly cherished daughter-in-love.

Make use of your own bountiful summer harvest with fresh tomatoes, deep red and succulently ripe, to make this rich yet light casserole. ***Another secret we rarely tell: We also make this dish year round using good canned tomatoes.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1/3 cup chopped green bell pepper
• 1/2 cup chopped Vidalia onion
• 1 cup chopped celery
• 2 tbsp olive oil or butter
• 8 medium tomatoes, very ripe, peeled and chopped
• OR one large (1 lb 12 oz) can tomatoes
• 1 can or jar of tomato sauce with tomato bits
• 1 tsp sugar or sugar substitute
• 1 tsp salt
• 12 oz grated extra sharp cheddar cheese
• 6 slices dry toast torn into small pieces
• Additional grated extra sharp cheddar cheese (one to two cups) for topping
• Olive oil cooking spray or butter to coat casserole dish
• Olive oil or melted butter to drizzle over toast

1. Prepare a 9 X 13 casserole dish by lightly coating with your choice of olive oil cooking spray or butter.

2. Using a small saucepan on the stove top, sauté green pepper, onion and celery in your choice of olive oil or butter just until tender.
   
   Set aside.

3. Into the greased 9 X 13 casserole dish, break up dry toast or untoasted bread into pieces about the size of a quarter, spreading to cover the bottom of the dish.

4. Drizzle olive oil or melted butter liberally over the bread.

5. In a large mixing bowl blend tomatoes, tomato sauce, sugar, salt and first 12 ounces of grated cheese.

6. Add to this mixture the sautéed vegetables.

7. Pour these blended ingredients over bread in the casserole dish.

8. Sprinkle the additional one to two cups of grated sharp cheddar cheese liberally over top.

9. Bake at 350 degrees for about 45 minutes. Completed casserole should be golden brown and bubbly.

Tips & Warnings

• If you cannot get Vidalia onion, choose another variety of “sweet” onion. If you choose to use a strong flavored onion, be aware that this can dramatically change the flavor of the casserole.
• Untoasted bread can be substituted for the dry toast.
• Traditionally this recipe was made using real butter. I have included olive oil as a still delicious yet more health conscious alternative.

[sullysee]

on 12/1/2009 I love anything tomato. This traditional southern tomato casserole recipe sounds so creative and delicious. 5*

[cookiesmagic]

on 11/12/2009 That sounds delicious!

[harvard]

on 10/24/2009 Fantastice article. You can't take a step without tripping over a tomato lover like myself. Raised on the famous Jersey tomato, I'm going to recommend your article to my friends back there and my heirloom tomato fans out west. I'd like to suggest a nice red wine and some Italian bread. No need to invite friends, alarms will go off in their heads once the aroma is loose they will show up on their own. Thank you!

[nanamusicgirl]

on 10/24/2009 Great tomato recipe!!!! There aren't that many that the center of the recipe is tomatoes. Love this.
Thanks. 5 stars. Recommended.