You may also like
Categories:
Bread margarine tomatoes fresh tomatoes low-fat cottage olive salt oregano garlic powder Parmesan cheese
Viewed: 30 - Published at: 8 years agoIngredients
- 1/2 lb. loaf French bread, sliced
- 3 Tbsp. margarine, softened
- 1 can whole peeled tomatoes, cut up
- 1 1/2 lb. fresh tomatoes, sliced thin
- 1 c. low-fat cottage or Ricotta cheese
- 1/4 c. olive or vegetable oil
- 3/4 tsp. Lawry's seasoned salt
- 1/2 tsp. dried oregano
- 1/4 tsp. garlic powder
- 1/2 c. Parmesan cheese
Method
- Spread bread slices with margarine; cut into large cubes. Arrange on jelly-roll pan.
- Toast in 350° oven about 7 minutes. Place 1/2 of cubes in greased 13 x 9 x 2-inch baking dish.
- Drain canned tomatoes, reserving liquid.
- Top bread cubes with 1/2 of fresh tomato slices, 1/2 reserved tomato liquid, 1/2 of cottage cheese, 1/2 of oil, 1/2 of canned tomatoes, 1/2 of seasoned salt, 1/2 of oregano and 1/2 of garlic powder.
- Repeat layers.
- Sprinkle with Parmesan cheese.
- Bake, covered, in 350° oven for 40 minutes. Uncover and bake 5 minutes longer to brown top.
