Breaded Tomato Casserole

Breaded Tomato Casserole

As y’all know, Matt and I met, over twelve years ago, on Bourbon Street in New Orleans, so every two to three years, we take a little weekend weekend getaway to New Orleans, sometime in February or March, and two weeks ago, that weekend rolled around for us again.

Breaded Tomato Casserole

I have a favorite kitchen supply store that I must frequent every time we’re there, right on Royal Street, and it never fails that I always pick up a cookbook or two when I’m there (despite the fact that I always say I won’t this trip). One of my finds this time around was Southern Biscuits by Nathalie Dupree.

breaded tomato casserole

I’m quite an admirer of Dupree’s, so please know my tail is a bit between my legs when I tell you that I had no idea such a book of hers even existed. But, better late than never, I always say. It excited me to no end to find a book entirely dedicated to biscuits, one of my great loves in life.

breaded tomato casserole

I immediately baked up a batch upon returning home, and of course they were wonderful; but I think the section of the book that might intrigue me most of all is the chapter on using up your leftover, day-old biscuits. I knew I wanted to dive into this chapter most of all, so I made us this odd-sounding yet compelling dish, which really couldn’t be simpler. It’s just stale biscuits crumbled up and mixed with a touch of sugar, canned tomatoes, and I threw in some dried oregano. I added some grated parmesan to the top, for a bit of crust, and I must say that we just loved it.

Breaded Tomato Casserole

Tasting both distinctly Italian and US Southern, it’s reminiscent of bread pudding, but denser, and the tomato flavor is incredibly prominent. And of course, for that reason, make sure you use very high quality canned tomatoes – they’re not hiding behind anything here! While this dish is hearty, Matt and I both firmly agreed it’s a side dish, and would have a little trouble passing off as a main dish – it’s just not quite filling enough.

Breaded Tomato Casserole

As an aside, or a post-script, I used canned tomatoes here because 1) the original recipe is written that way and it sounded good to me, and 2) fresh tomatoes are decidedly not the least bit in season in the northeastern US. But, I’m thinking this could be incredible revisited in the summer using fresh juicy tomatoes in their peak season. Hmm… Enjoy!

Breaded Tomato Casserole

{One Year Ago: White and Dark Chocolate Bread Pudding with NOLA Bourbon Sauce}
{Two Years Ago: Red Beans and Rice; Irish Soda Bread}

Source: slightly adapted from Southern Biscuits by Nathalie Dupree

Ingredients:
3 cups torn or chopped biscuits in ½-inch pieces
1 tsp granulated sugar
Pinch of kosher salt
A generous ½ tsp dried oregano
1 (14-oz.) can diced tomatoes, undrained
½ cup unsalted butter, melted
Grated parmesan cheese, for the top of the casserole (a couple generous handfuls)

Directions:
Preheat your oven to 350 F. Grease a 2 ½ quart baking dish and set aside.
In a large bowl, toss together the biscuit pieces, sugar, salt, and oregano. Add the tomatoes and stir to combine thoroughly and coat all the biscuit pieces with the juices. Transfer the mixture to the prepared baking dish and pour the melted butter evenly over the top. Bake 25-30 minutes, then evenly sprinkle the top with parmesan. Put it back in the oven for 5 minutes, then remove and serve warm.

Leave a Reply

Your email address will not be published. Required fields are marked *