STEWED TOMATO CASSEROLE

In my mind I have this vision of a dish grams made with okra, stewed tomatoes and toast. I wanted to recreate it. It doesn’t appear to have been written down anywhere. I’m sure she used stale white bread too, but since I can’t find a copy anywhere, I’m writing my own version. Do you know how hard it is to find okra here in the west?

1 can stewed tomatoes
3 cloves garlic, minced
1 small shallot, sliced thin
1 handful snap peas
1/3 cup shredded mozzarella cheese
salt and pepper
bread
butter

  • Preheat oven to 375 degrees.
  • Spray casserole dish with PURE.
  • Layer shallots on bottom, then sugar snap peas and garlic.
  • Pour stewed tomatoes over top.
  • Generously salt and pepper.
  • Sprinkle cheese even;y over the tomatoes.
  • Butter both sides of the bread and cut into chunks.
  • Layer the chunks of bread randomly on top of cheese.
  • Bake uncovered for 30 minutes.

The best thing about the leftovers is you can top it all over again with cheese and toast pieces and it tastes just like the first time!






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3 thoughts on “STEWED TOMATO CASSEROLE

  1. Well, here I am…found your other blog, Lindsey! How do you keep up cooking, baking, photographing on these two major busy blogs of yours?Love all the comfy-cozy dishes and great ideas you have. These stewed tomatoes look comforting and yummy too!

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