Sides · vegetable

Rustic Tomato Casserole

Tomato pie is all the rage right now on social media.

It’s a Southern summer recipe that’s been around for ages. Thanks to the wonders of the internet, the recipe has started infiltrating other regions of the country (and world) and people are “discovering” its simple yet delightful taste.

Tomato pie is great, don’t get me wrong, but tomato CASSEROLE might be better.

The casserole takes the tomato and makes it the true star of the show. When it comes to tomato pie, you’ve got the tomato competing with a flaky pie crust and *sometimes* a pimiento cheese topping. Not the case for the tomato casserole. The star and main event is the tomato.

Tomato casserole also incorporates elements of a few other dishes as well. Since there’s chunks of French bread baked with the tomatoes, there’s a slew of different textures baked within the dish. The top is crispy and crunchy, and the inside of the casserole is soft and smooth. The bread almost turns into dumplings in the casserole which is a whole phenomenal texture on its own.

This side is perfect with a grilled chicken breast or steak for dinner. It honestly pairs so well with different meals: fish, pork chops, shish-ka-bobs, you name it.

It’s the best way to really get that extreme flavor of the tomato at its summer peak ripeness. Sauteeing then baking them enhances the sweet and sultry flavor a tomato can bring to your plate.


Rustic Tomato Casserole

  • Servings: 6-8
  • Difficulty: Easy
  • Print

A great way to use up the summer bounty of fresh tomatoes. This casserole brings you a wallop of rich tomato flavor.


  • 6 strips of bacon, cooked and crumbled
  • 2 TBS. bacon grease
  • 1 onion, chopped
  • 2-3 lbs. fresh tomatoes, peeled and sliced thick
  • 1 TBS. brown sugar
  • 1 tsp oregano
  • 1/2 tsp. black pepper
  • 5 slices thick-cut French bread, torn into pieces
  • 2 TBS. butter, chopped into a few pieces
  • Parmesan, for topping
  • Sliced green onions, for topping
  • Directions

    1. Heat bacon grease in a large, deep skillet or pot over medium high heat. Add onion and saute until translucent, about 3-4 minutes.
    2. Stir in tomatoes, brown sugar, oregano, and black pepper. Add a sprinkle of salt. Cook until tomatoes are starting to cook down, about 4-5 minutes.
    3. Stir in chunks of the bread, being careful not to submerge all of the bread, and then pour tomato mixture into a 1.5 quart baking dish. Dot with butter and sprinkle with Parmesan cheese.
    4. Bake at 350 degrees, uncovered, for about 30 minutes or until bubbly. Top with sliced green onions, if desired.

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