This week's reader recipe poll winner was basil tomato and crouton casserole.
My only big modification was the addition of corn - because I had it on hand and because what goes better with tomatoes and basil than corn on the cob??
The new herb scissors from my mom came in handy!
"A fun, flavorful, family-friendly dish!" - Melody
Melody is my sister-in-law (Dave's youngest sister) and our new housemate! She moved in to the house last week (remember that room we painted?). We love having her with us!
Basil Tomato and Crouton Casserole (from OhSheGlows)
4-5 slices whole wheat bread
2 pounds tomatoes (any kind), diced
1/2-1c. corn off the cob
2-3 cloves garlic, minced
1/2c. chopped basil leaves (loosely packed)
parmesan cheese to top
Cut the bread into 1/2inch cubes. In a large skillet, toss the bread with a little olive oil (1-2T.). Toast the bread over medium-high heat, stirring often, about 5 minutes. In a large bowl, combine the tomatoes, corn, garlic, sugar, and salt. Once the bread is toasted, add the tomato mixture to the skillet. Cook together an additional 5 minutes, stirring often. Remove the skillet from the heat and add in the basil. Mix gently and well. Pour the mix into a small, greased casserole dish. Top with parmesan cheese. Bake at 350 for 35 minutes, or until bubbly and just browned. Let cool 5-10 minutes before serving. Serves 2-3.
Let me know if you end up trying this recipe. I would really really really strongly recommend it!