Grandma June's Baked Tomatoes

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1 hour 6 Servings Print RecipeEmail Recipe


3mediumtomatoes (blanched, peeled and quartered)
1tablespoononion (finely chopped)
1tablespooncelery (finely chopped)
1tablespoongreen pepper (finely chopped)
1⁄2cuptomato juice
1cupseasoned salad croutons
1⁄4cupparmesan cheese (freshly grated)
1⁄2cupmozzarella cheese (shredded)
  salt and pepper (to taste)


Butter a 1 quart casserole dish. In a large saucepan combine the tomatoes, onion, celery, green pepper, sugar, tomato juice, salt, and pepper. Cook over low heat until the tomatoes break up. Place in the prepared casserole and mix in 3/4 cup of croutons. Crush remaining croutons and combine with the Parmesan cheese. Sprinkle over the top of the casserole. Bake in a 350° oven for 20 minutes. Sprinkle mozzarella cheese over the top. Bake an additional 10 minutes.


You can substitute a good-quality canned stewed tomato for the fresh tomatoes.

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