Parmesan tomato casserole is a great way to use all those fresh tomatoes from your garden. Fresh chopped tomatoes are tossed with herbs, then finished with a garlic flavored breadcrumb topping for texture and crunch.This recipe can easily be doubled. Just bake in a larger sized pan.
In a skillet over medium high heat, melt butter and sauté garlic until fragrant - about 1 minute. Remove from heat and stir in breadcrumbs and Parmesan cheese. Set aside.
In a large bowl, add filling ingredients and toss to combine.
Transfer into a small casserole dish or an 8x8-inch pan.
Top with breadcrumb mixture, spreading it out evenly.
Bake for 40 minutes. Serve.
If using regular dried breadcrumbs, use 1/2 cup. Plum tomatoes work best for this dish but any tomato will do. If using plum tomatoes, you won’t need to add the flour. There will be more liquid released using other tomatoes and adding the flour will thicken the juices slightly. It is optional.Recipe can be prepared ahead and baked when ready.