Ingredients:
1 loaf long French bread, cut into cubes
nonstick cooking spray
1 (28 ounce) cans stewed tomatoes, liquid reserved
1 1/2 lbs roma tomatoes, thinly sliced
2 cups ricotta cheese
olive oil
3/4 teaspoon seasoning salt
1/2 teaspoon dried oregano
1 -2 garlic cloves, minced
1/2 cup grated parmesan cheese
Directions:
Spray bread cubes with cooking spray.
Arrange on baking sheet and toast in 350 over for 7 minutes.
Place half the cubes in greased 9×13 pan.
Drain canned tomatoes, reserving liquid.
Top bread cubes with half of each; fresh tomato slices, reserved tomato liquid (drizzled), ricotta cheese (small spoonfuls placed here and there), drizzled olive oil, canned tomatoes, seasoned salt, oregano, and minced garlic.
Repeat layers and sprinkle with parmesan cheese.
Bake covered at 350 for 40 minutes, uncover and brown for 5 minutes longer.
Servings: 8
Time preparation: 20 min.
Time total: 65 min.