Tomato, White Bean and Basil Casserole–Another Harvest Recipe
One of the best things about the end of Summer is the harvest of wonderful, flavorful tomatoes available. If you grow your own or buy them at a farmers market, you can’t beat the flavor of fresh- from-the-garden tomatoes. Usually I have such a bounty from my garden that I am looking for new ways to server the to my family. This is a recipe that can be a vegetarian main dish or a wonderful side dish to grilled meats. I have taken it to a potluck dinner and was bombarded with requests to share the recipe. I consider that a compliment so I don’t ever mind sharing recipes.
This dish can be prepared early in the day, refrigerated until just before serving and baked then. The flavors only get better if they have the time to blend together for awhile. Another great feature of this yummy, savory dish. I have also found that I can make this dish almost anytime during the year by substituting fresh cherry tomatoes for the harvest tomatoes. This gives is a slightly different flavor but is still very acceptable, and a great alternative so you can enjoy it almost anytime. Give it a try now and keep it handy for future diners where you want a new savory, gluten-free side dish.
- 1½ cup gluten-free bread (I used gf bread made with Baking Free all purpose Gluten-Free Flour)
- 1-2 teaspoon olive oil
- 2lb fresh tomatoes, seeded and chopped (I removed skins to ensure tender tomatoes in recipe)
- 1 can cannellini beans, drained and rinsed
- ¼ cup basil leaves, chopped
- 2 cloves garlic, chopped
- 1 pinch red pepper flakes
- ¼ cup grated Parmesan cheese
- salt & pepper to taste
- Heat oven to 350 degrees F. Toss bread cubes with olive oil and bake until golden, about 8 minutes. Stir half way through.
- Meanwhile, in a large bowl, combine tomatoes, beans, basil, garlic, red pepper, about 1 teaspoon salt & ¼ teaspoon pepper. Add toasted bread cubes. and toss to combine.. Place mixture in lightly sprayed, shallow baking dish. n Sprinkle with grated cheese. Bake until top is golden, about 40 minutes. Let cool 10 minutes and serve.