Southern Garden Tomato Casserole Recipe

6 cups chopped vine ripened tomatoes
1/2 tsp kosher or sea salt
1/4 tsp black pepper
1 Tbsp packed brown sugar
3 slices day old bread, cut or torn into small chunks
4 Tbsps butter, melted
pinch of dried oregano (optional)

Preheat the oven to 400 degrees. Butter a casserole dish.

Cut the tomatoes up over a bowl (you'll need 6 cups) to make sure all the juice is captured., then stir the salt, pepper, and brown sugar into the tomatoes in the bowl.

Dump the tomatoes into the casserole, top with the bread pieces, and gently press down on the bread so it is slightly submerged.

Pour the melted butter over the top of the bread/tomato mixture and add a light sprinkle of dried oregano if you like.

Bake in preheated oven at 400 degrees for 45 to 55 (uncovered) until the casserole is hot and lightly browned around the edges.

Will serve 4 to 6.