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Sweet Tomato Casserole

WholeFood.Chef's picture
  Diced tomatoes 5 Cup (80 tbs)
  Arrowroot powder 2 Teaspoon
  Orange 1⁄2
  Lemon juice 1 Tablespoon
  Raw honey 1⁄2 Cup (8 tbs)
  Whole wheat bread cubes 3 Cup (48 tbs)
  Melted safflower butter 3 Tablespoon

Bring the tomatoes to a boil in a saucepan.
Simmer uncovered about 30 minutes or until thick.
If needed, add 2 teaspoons arrowroot powder to thicken.
Blend the cooked tomatoes until smooth.
This makes about 2 1/2 cups puree.
Add the juices and honey to the tomato puree.
Toss the toasted bread cubes with the melted butter.
Add the cubes to the tomato mixture in a 1 1/2 quart casserole dish.
Stir lightly.
Bake 30 minutes at 375 degree or 45 minutes at 325 Degree.

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