Ingredients
Method
- Arrange a single layer of tomatoes in the bottom of a 1.5-quart casserole dish.
- Sprinkle with sugar, salt, pepper, one-third of the bread crumbs, and one-third of the cheese.
- Repeat the layers twice, omitting the cheese from the final top layer.
- Dot the top layer of bread crumbs with butter.
- Cover the dish and bake at 400°F for one hour.
- Add the remaining cheese and bake uncovered until the cheese has melted.
Nutrition
Notes
Tomato Selection: I always look for the firmest, brightest green tomatoes I can find because if they have even a hint of pink, they will release too much moisture and make the dish watery.
Flavor Balance: I have learned that the small amount of sugar in this recipe is not for sweetness but to mellow out the sharp acidity of the unripened fruit, so please do not leave it out.
Breadcrumb Choice: If you want a bit more of a crust, I sometimes use crushed butter crackers instead of breadcrumbs to give the casserole a richer, saltier finish that my family loves.
Make Ahead Prep: You can slice the tomatoes and layer everything but the butter a few hours in advance, which is a trick I use often when I am hosting a big dinner and need to save time.
Perfect Serving: I love serving this alongside a heavy main like fried catfish or smoked brisket because the bright tang of the tomatoes provides such a refreshing contrast.
Storage and Reheating: If you have any remaining portions, they stay delicious for about three days in the fridge, and I recommend reheating them in the oven at 350 degrees to help the breadcrumbs regain some of their texture.