Bread Casserole “Signor Tomato” Recipe
Incredibly tasty, satisfying and interesting dish!! A set of products that are always (or almost always)) available, and an amazing result. Ideal for a hearty breakfast, a snack, as an alternative “to your order” on the street or just on a picnic. Try it, you won’t regret it.
Servings
8
Cook Time
60minutes
Servings
8
Cook Time
60minutes
Ingredients
Instructions
  1. Chop the onion and fry in vegetable oil. Add a tomato to it (previously peeled and sliced). Cook over medium heat under a lid.
  2. When the tomato is slightly “dispersed”, evaporate the excess liquid (remove the lid and increase the temperature). In the photo, the final version that should have turned out.
  3. Send the tomato mass to a blender. Add salt, pepper, garlic and basil. Chop thoroughly.
  4. Cut the bread into slices about 3 cm thick, no less. Dip in the milk on both sides, squeeze a little and spread them on the bottom of the mold.
  5. Leave about 3-4 tablespoons of tomato mass, and spread the rest on bread.
  6. Grate the cheese and distribute half of the total mass…
  7. Repeat the bread layer, but now the pieces will be about 1.5 cm thick. Don’t forget to dip the bread in the milk.
  8. Put a layer of cheese on top of the bread (the second half). Then add the remaining tomato mass.
  9. Beat the eggs with milk (about 30-50 ml), literally for a minute. Pour the resulting mixture into our casserole. Place in a preheated 170* oven for 45-55 minutes (depending on your oven). The casserole should brown and rise (increase in volume). Take it out and leave it on the table for 30 minutes to cool down a little.
  10. The casserole really turns out to be very tasty and nutritious, try it.
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