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Tuesday, June 21, 2011

A Side Dish Smash Hit

Janet Groene's
Crusty Baked Tomatoes
    Secret spices and a snippet of sweetness add up to an  affordable casserole for a crowd.  This side dish goes with anything. It won’t work in a skillet, microwave or Dutch oven, so make this only if your camp oven can hold a 9 X 13-inch baking pan.
1 stick butter
8 slices hearty Italian bread
Brown sugar
3 cans, 28 ounces each, crushed tomatoes
1 tablespoon instant blend flour (e.g. Wondra)
2 medium onions, diced
1 tablespoon brown sugar
1 teaspoon garlic powder
½ teaspoon cinnamon
1/8 teaspoon cloves

    Heat the oven to 425 degrees. Let butter come to “room” temperature and butter the bread, reserving some butter. Sprinkle bread lightly with brown sugar and set aside. Heat  remaining butter and cook the onions until soft. Stir in a tablespoon of brown sugar. 

Drain off a little tomato juice to combine with the flour. Stir  it with the tomatoes, onions, garlic powder, cinnamon and cloves in a well-buttered 9 X 13-inch casserole. Cut bread slices in half or quarters and arrange in a pretty pattern on top. Bake until tomatoes are bubbly and bread is golden crusted. Serve with a draining spoon. Makes 8 to 10 side dish servings. 

See more of Janet Groene's galley-ready recipes at

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