Bake until bubbling and top is golden brown, about 30 minutes. Pour into buttered 11x7 baking dish. Turn into greased casserole and bake at 325 degrees for 10-15 minutes. Heat 2-3 minutes, stirring gently. Place unbuttered bread cubes on cookie sheet and bake until dry, about 10 minutes. Oct 3, 2018 - A light summer side dish. Add tomato mix and stir to combine. Saute onions in butter until tender. Step 5, Add tomatoes, artichokes and basil; heat 2 to 3 minutes stirring gently. Make this dish a day ahead, refrigerate, and bake just before you're ready to eat This would be great with a fresh fruit salad and baked ham. Preheat the oven to 350 degrees F. Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Saute onions in butter until tender. Turn into casserole and bake at 325 degrees for 10 to 15 minutes or until heated through. (Can be prepared 1 day ahead; cover and refrigerate.). Step 3, Drain tomatoes and artichokes, rinse artichokes in water and quarter. Add tomatoes, artichokes and onion to dry bread cubes. This is also very good with fresh summer tomatoes instead of canned. Step 4, Saute onions and shallots in butter until tender. Increase oven to 400 degrees. Melt butter in heavy large saucepan over low heat; add flour,mustard,salt,basil,thyme and pepper and stir 1 minute. Bake at 325 degrees for 10 to 15 minutes or until vegetables are heated through. Melt butter in large saucepan over low heat. Preheat oven to 350 degrees. Add tomatoes, artichokes and onion to dry bread cubes. Add tomato mix and stir to combine. Get full Scalloped Tomatoes and Artichokes Recipe ingredients, how-to directions, calories and nutrition review. Step 2, Grease shallow earthen ware or other casserole. Preheat oven to 325 degrees. Add the garlic, stir, and cook another minute or two until fragrant. Add tomatoes and remaining ingredients, and cook 2 to 3 minutes, stirring gently. Sprinkle buttered bread cubes over. Grease shallow casserole dish. (Can be prepared 1 day ahead; cover and refrigerate. Add tomatoes, artichokes, basil; heat 2 or 3 minutes, stirring gently. Get full Scalloped Tomatoes and Artichokes Recipe ingredients, how-to directions, calories and nutrition review. Add 1/4 to 1/2 teaspoon of celery salt or sauté 1/4 cup of chopped celery with the onion. Melt butter in large saucepan over low heat. 3 %, slices white bread, trimmed of crusts and cut into 3/4 inch cubes, slices white bread, buttered and cubed. Total Carbohydrate Season with sugar, salt and pepper. Drain tomatoes and artichokes; rinse and quarter artichokes. Add tomatoes, artichokes and basil. Melt butter in heavy large saucepan over low heat; add flour,mustard,salt,basil,thyme and pepper and stir 1 minute. ). Step 1, Preheat oven to 325 degrees. Add tomatoes, artichokes and onion to dry bread cubes. SUGAR COOKIES FOR ROLLING (COOKING SCHOOL), LAST MAC N CHEESE RECIPE YOU'LL EVER MAKE. Serves 6-8. Pour mixture into a shallow baking dish, and bake at 325º F. for 15 to 20 minutes. Add tomatoes, artichokes and onion to dry bread cubes. Bake at 325 degrees for 10 to 15 minutes or until vegetables are heated through. Bake unbuttered bread cubes until dry (about 10 minutes). Add flour, mustard, salt, basil, thyme and pepper and stir 1 minute. Preheat the oven to 400 degrees F. and lightly butter a 13 x 9 inch casserole dish. Preheat oven to 325 degrees. Place in large bowl. Pour into prepared baking dish. 2 1/2 slices bread, trimmed and cut into 3/4 inch cubes. Quarter artichokes. Add the bread cubes and stir to coat with the oil. Add tomatoes, artichokes, basil; heat 2 or 3 minutes, stirring gently. Top with Parmesan cheese. Preheat oven to 350 degrees. Season with sugar, salt and pepper. Add tomato mixture and stir to combine thoroughly. Originally from a December 1989 Bon Appetit in their "Great Cook/Great Party" section. Grease shallow casserole dish. Season with sugar, salt and pepper. Season with sugar, salt and pepper. Savory Scalloped Tomatoes: Reduce the sugar to 1 tablespoon and add 1 teaspoon of garlic powder or 2 cloves of garlic, minced, along with 1/4 cup of chopped fresh basil leaves. Heat olive oil in a skillet; add onion and saute until tender. Submit a Recipe Correction. Pour mixture into a shallow baking dish, and bake at 325º F. for 15 to 20 minutes. Drain tomatoes and artichokes; rinse and quarter artichokes. Transfer dry cubes to large bowl and increase oven temperature to 400 degrees. Heat the olive oil over medium heat and then cook the onions and artichokes until the vegetables are soft and beginning to brown, about 8 minutes, stirring often. Increase oven to 400 degrees. Drain tomatoes and artichokes. Bake unbuttered bread cubes until dry (about 10 minutes). Top the casserole with about 1/2 cup of grated Parmesan cheese. Place in large bowl. 6-8 servings. Add tomatoes and remaining ingredients, and cook 2 to 3 minutes, stirring gently. Bake until bubbling and golden brown, about 30 minutes. Sprinkle buttered bread cubes over tomatoes and top with parmesan cheese. Add tomato mixture and stir to combine thoroughly. Add tomatoes, artichokes and basil; heat 2 or 3 minutes, stirring gently. Saute onions and shallots in butter until tender. 11.9 g Add flour, mustard, salt, basil, thyme and pepper and stir 1 minute.