PANZANELLA (ITALIAN TOMATO AND BREAD SALAD)
Panzanella is a classic tomato and bread salad from Tuscany. Bursting with ripe tomatoes, cucumber and basil, it's hard to think of a salad that screams "summer" any louder. Chunks of lightly toasted bread meanwhile bring delicious texture and some heft to the salad, making it filling enough for lunch or a light meal.Be warned, this salad demands the very best tomatoes! If you don't have juicy tomatoes, don't make this. Make another salad instead!And though some Italians may tell you toasting bread is not the traditional way to make Panzanella, don't skip it. That is, unless you WANT unidentifiable white mush in your bowl within minutes of making this!
Provided by Nagi
Categories Side Salad
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 180°C /350°F (160°C fan).
- Toss bread chunks with 1 tbsp olive oil in a bowl.
- Toast: Spread bread on a a tray and toast for about 15 minutes, until the outside is becoming golden and crunchy but the inside is still a little soft, like toast. Remove and leave to cool.
- Cut tomato into 8 wedges each. Cut some of these wedges into half (I like irregular shapes for this rustic salad).
- Sweat tomato with salt: Put tomatoes into a colander over a large bowl. Season with the salt, toss and set aside for 10 minutes to draw out the juices. RESERVE the tomato juice in the bowl for the dressing.
- Cut cucumber into any shaped chunks aroun 2.5cm / 1" pieces. Again, I like to do irregular but even-sized shapes.
- Toss veg: Place tomato sweating in colander into large bowl. Add cucumber and basil, toss gently.
- Tomato Dressing: Add Dressing ingredients into bowl holding the tomato juice, whisk well.
- Dress salad: Add bread to salad, pour over dressing. Give it a light toss.
- Rest then serve: Leave for 5 minutes to let the juices soak into the bread, tossing once or twice. Toss once more just before serving!
Nutrition Facts : Calories 431 kcal, Carbohydrate 32 g, Protein 6 g, Fat 32 g, SaturatedFat 5 g, Sodium 972 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 27 g, ServingSize 1 serving
TOMATO BREAD CASSEROLE/LASAGNA
A friend gave me this different casserole that I have made often when I didn't have any lasagna noodles on hand and we have gotten to a point that we even prefer it to the standard lasagna noodles. This is a must try!
Provided by Lucille Hoerle
Categories Breads
Time 1h
Number Of Ingredients 11
Steps:
- 1. Spread bread slices with butter; cut up into large cubes. Arrange on jelly roll pan and toast in 350 oven for 7-10 minutes. Place 1/2 of the cubes in a greased 13 x 9 baking dish. Drain fresh or canned tomatoes, reserving liquid. Top bread cubes with 1/2 fresh tomato slices, 1/2 reserved tomato liquid, 1/2 of ricotta, 1/2 of oil, 1/2 of chopped tomatoes, and half of the spices. Repeat layers. Sprinkle with Parmesan cheese and sliced mozzarella. Bake covered in 350 oven for 40 mins. Uncover and bake 5 mins longer to brown top.
TOMATO-FRENCH BREAD LASAGNA
For a big hearty meal, I make this recipe as a side dish to go with veal cutlets or a roast. But you could also serve the beefy lasagna as a main dish. Just pair it with a tossed green salad and loaf of garlic bread. -Patricia Collins, Imbler, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 19
Steps:
- In a skillet, cook beef, onion, celery and garlic over medium heat until beef is no longer pink; drain and set aside. Toast bread; line the bottom of an ungreased 13x9-in. baking dish with 10 slices. Top with half of the meat mixture and half of the tomatoes. , Combine seasonings; sprinkle half over tomatoes. Drizzle with 1 teaspoon oil. Crumble remaining bread over top. Repeat layers of meat, tomatoes, seasonings and oil. , In a saucepan over medium heat, melt the butter; stir in flour until smooth. Gradually stir in milk; bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes. Remove from the heat; stir in Parmesan. Pour over casserole. Top with mozzarella. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and cheese is golden brown.
Nutrition Facts : Calories 280 calories, Fat 16g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 500mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.
ITALIAN TOMATO BREAD CASSEROLE
Another wonderful recipe from French's emailed newsletter. Instead of the frozen garlic bread 1 fresh loaf of prepared garlic bread can be substituted. Slice into cubes for approximately 10 cups of cubed bread.
Provided by lauralie41
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- In a greased, shallow 3 quart baking dish add the cubed garlic bread. Top the bread with tomatoes and 2/3 cup french fried onions.
- In a large bowl add the eggs and milk, beat well. Stir in one cup of mozzarella cheese, parmesan cheese and the seasoning.
- Pour mixture over bread cubes and stir gently to coat well.
- Bake for approximately 25 minutes or until custard is just set.
- Sprinkle with remaining mozzarella cheese and onions.
- Bake an additional five minutes or until cheese melts and onions are golden brown.
Nutrition Facts : Calories 234.9, Fat 15.9, SaturatedFat 8.1, Cholesterol 224.8, Sodium 390.8, Carbohydrate 4.8, Fiber 0.5, Sugar 1.7, Protein 17.9
TOMATO BREAD CASSEROLE
Excellent served with pork, chicken or fish. Easily cut down to feed less or expanded. I coud make a lunch out of this all by itself. You coud use fresh herbs as well . Yummy.
Provided by conniecooks
Categories Vegetable
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Butter bread.
- Cut into cubes. Spread on baking sheet and toast in 350F oven for 7 minutes.
- Place 1/2 the cubes in a greased 9 x 13 pan.
- Drain canned Tomatoes. Reserve liquid.
- Top bread with 1/2 the fresh tomatoes, 1/2 reserved tomato liquid, 1/2 the ricotta cheese, 1/2 the olive oil, 1/2 the canned tomatoes,1/2 seasoning salt,1/2 the dried oregano,1/2 the garlic powder,1/2 the chopped fresh parsley.
- Repeat layers.
- Sprinkle with parmesan cheese.
- Bake covered at 350F for 40 minute.
- Uncover bake 5 min longer to brown the top.
Nutrition Facts : Calories 286.4, Fat 18, SaturatedFat 7.5, Cholesterol 32.6, Sodium 441, Carbohydrate 22.9, Fiber 2.7, Sugar 4.5, Protein 9.7
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