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Love & Best Dishes: Cheese Tomato Bake Recipe | Tomato Casserole with Fresh Tomatoes
Sep 12, 2023
Cheese Tomato Bake Recipe | Tomato Casserole with Fresh Tomatoes - If you're looking for tomato side dish recipes for your end-of-summer bash, try Paula's delicious tomato casserole with bread!
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Cheese Tomato Bake Recipe: https://www.pauladeen.com/recipe/pimento-cheese-tomato-bake/
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0:00
- I am gonna share with y'all today
0:02
a recipe that, gosh, I formulated this recipe,
0:07
I think when I was living on Abercorn Street
0:09
in that little pre-civil war house I loved so much.
0:13
But I decided to sell it
0:15
so I could move out here on the water to Wilmington Island.
0:18
But I just think this recipe is so good.
0:22
And in the
0:26
Lady And Sons Two,
0:29
and it's also in the classics, Kitchen Classics,
0:32
it's called Pimento Cheese Tomato Bake,
0:36
but I'm leaving the Pimento out of this
0:40
because I just wanna make it like a tomato,
0:44
a bread casserole with tomatoes.
0:47
It's gonna be so good.
0:48
It's gonna be so good.
0:52
And one of the first things it calls for
0:53
is a teaspoon of,
0:57
it calls for two teaspoons
1:04
of chopped fresh oregano,
1:06
but if you don't have that it calls for
1:09
one teaspoon of dried
1:11
because your dried is much more potent than your fresh.
1:16
So I'm using our little herb stripper
1:19
'cause thyme can be hard to do.
1:23
So you just have to check your,
1:26
the smallest hole for me with Thyme,
1:29
and you just pull it through,
1:32
and it goes into the bowl.
1:34
Most of the time it...
1:36
Now these are actually in the store
1:40
at The Lady And Sons,
1:42
and Paula Deen's Family Kitchen.
1:45
I think that's about two teaspoons right there.
1:48
But I love this one 'cause the bowl,
1:50
you know you have the bowl to catch it,
1:53
but we also have this guy
1:57
that has even got a smaller hole,
2:01
you just don't have the bowl,
2:02
you have to get you a bowl.
2:06
But I just love that.
2:08
So that's two teaspoons of fresh thyme,
2:14
and I'm gonna start by whipping
2:19
our ingredients together to start this wonderful dish.
2:22
I'm gonna bring the cheeses together,
2:31
Parmesan and cheddar.
2:33
- [Theresa] Actually it's Monterey.
2:35
- No, that's Monterey Jack, I'm sorry.
2:37
I'm sorry.
2:39
Okay.
2:41
I'm gonna put in the house seasoning.
2:46
I'm gonna put in the mayonnaise.
2:52
And remember at the end of this video
2:55
you can find all the precise measurements.
3:00
And our cream cheese.
3:03
So I'm just gonna whip these up good.
3:06
And Theresa's wanting bad to clean up my messes.
3:10
All right, and there's nothing that makes
3:13
a pimento cheese taste any better than grated onion.
3:17
And I don't mean chopped I mean actually grated
3:21
because we've got the tomato,
3:23
the onion juice,
3:25
and that's where your potency comes from.
3:30
All right.
3:31
(grinder whirs)
3:34
It calls for fresh cracked black pepper,
3:37
and I love this little thing,
3:38
it's got a light so I can see,
3:40
which is wonderful.
3:42
All right, let's see.
3:45
Now I'm gonna stir that thyme in
3:49
'cause I don't want it to get caught in my blades.
3:51
(mixer clanks)
3:58
I think this is so, so, so good.
4:01
So now I'm going to get my bread ready
4:05
because remember what I told you the recipe was,
4:08
pimento cheese tomato bake.
4:11
So that's gonna require some bared.
4:16
So I'm gonna take 12 pieces of white bread.
4:22
I'm gonna take the crust off.
4:29
And that will just take me a couple of minutes.
4:32
Okay, I've got our 12 slices of bread sliced.
4:35
Now I'm fixing to slice two nice tomatoes.
4:43
Thank you, Theresa.
4:45
- [Theresa] You're welcome.
4:47
- And now I'm going to
4:52
take my dish,
4:57
and I'm actually gonna spray it,
5:02
hoping this won't stick.
5:08
Let's get on with the other tomato.
5:16
All right, now I'm gonna spread our tomatoes
5:21
on the bottom of our dish.
5:25
- [Theresa] How did you come up with this?
5:26
- I don't know, I just remember
5:28
being in that kitchen on Abercorn,
5:31
and I sat at my big round table in the dinning room,
5:34
and I wrote that second book completely by hand
5:39
in a notebook using a pencil.
5:41
- [Theresa] Wow.
5:42
- And I just remember getting up,
5:44
going into the kitchen,
5:45
and-
5:46
- [Theresa] Just making different things.
5:48
- Yeah, yeah, yeah.
5:51
Okay, look how good that does look, y'all.
5:59
And this is one of those recipes
6:01
that you can certainly adapt to your taste.
6:04
I'm gonna be covering these with rotel tomatoes,
6:07
and not the real hot ones, I like to use the mild.
6:12
All right, our next step is we take our bread
6:19
(mixer whirs)
6:23
you can do a lot of this early, early in the day,
6:32
and, whoa, watch it grace. (laughs)
6:36
I tripped on my own toe.
6:39
- [Theresa] That wouldn't have been good.
6:40
- No.
6:42
All right, I gotta make sure that's dry.
6:45
So I'm going to take our cheese mixture,
6:51
and I'm gonna spread it onto my 12 slices of bread,
6:59
and I'm gonna roll these up jelly style,
7:00
but I'm not gonna do it yet.
7:03
I'm not gonna roll 'em up yet
7:04
until I see I've got enough cheese for all of 'em.
7:11
And if I need to take away and give I can.
7:14
How about it y'all, that was perfect.
7:18
It worked out perfect.
7:24
All right, I'm gonna scrape the bowl,
7:26
and look for the one I cheated.
7:31
And I think I cheated it off of this piece of bread.
7:35
Alrighty.
7:39
Now we're rolling up our bread slices like jelly roll style.
7:49
Ooh, this looks so good.
7:50
And the bread is so fresh.
7:55
It is so, so fresh.
8:00
This is a wonderful combination right here.
8:03
Just get you a knife and fork,
8:05
and eat it just like this.
8:07
I wish I had one more
8:10
because it's missing one.
8:14
All right, now I'm gonna take those off
8:19
because I was busy running my mouth
8:23
and forgot a step.
8:25
All right, so, I'm gonna...
8:28
A while ago I told y'all that I was stripping thyme,
8:33
and I thought that's the biggest, healthiest thyme
8:36
I've ever seen. (laughs)
8:38
And Eddie and Theresa said that is not thyme, Paula,
8:43
it's oregano.
8:44
I said oh, thank you.
8:47
Thank you.
8:48
So we gonna put half that oregano on there,
8:52
and I'm gonna do just a little,
8:56
little salt for those tomatoes,
8:59
and I'm gonna do a little bit more of cracked pepper.
9:03
- [Theresa] That's the greatest thing ever.
9:04
- I'm telling you what,
9:08
I think you can find these in our store,
9:12
that's where I got it from,
9:13
and they're wonderful.
9:15
And I like it 'cause it's got a light.
9:17
- [Theresa] Yeah.
9:19
- And I can see what I'm doing and where it's going.
9:24
Do we carry those at the store, Eddie?
9:26
- [Eddie] We're going to.
9:27
- Okay, so they're not in yet, but...
9:31
- [Eddie] And you can change out the-
9:33
- [Theresa] Cartridges.
9:34
- [Eddie] Cartridge for salt.
9:35
- Yes, I know.
9:36
- [Theresa] Oh, so you can do salt and pepper?
9:37
- Oh yeah, yeah.
9:39
- [Theresa] You can keep pepper,
9:41
and just change out the-
9:41
- Yeah, yeah.
9:42
- [Theresa] That's pretty cool.
9:43
- Just grab the salt and put it in
9:45
if you like using the coarse salt.
9:47
I think it's genius.
9:50
All right, so now I'm going to
9:58
pour my rotel tomatoes.
10:01
And like I said I'm using mild.
10:05
So I'm not gonna drain these,
10:06
I'm just gonna pour them on top
10:09
of our jelly roll cheese sandwiches.
10:19
And those tomatoes on the bottom,
10:21
as they cook they're gonna produce
10:24
a lot of juice so we're gonna be just fine.
10:39
I wanna treat everybody equal.
10:46
And you'll notice that I did not drain
10:50
those tomatoes.
10:52
All right, now I'm gonna cover this with the other half
10:57
of that oregano,
10:59
and we're gonna put this in a 350 degree oven,
11:04
and we're gonna bake it,
11:06
oh what, what did I say?
11:09
About 30 minutes.
11:11
Now what you won't see in that tomato bake,
11:14
I hope y'all can hear me because this oven is loud.
11:18
Because it was really no fat of any kind in this recipe
11:24
I just melted a half a stick of butter,
11:28
and I'm gonna pour it over there
11:32
to make that bread just a little bit richer.
11:38
But you know I can't make a recipe
11:40
with no butter at all y'all.
11:42
The day I made this I must have been
11:48
thinking about something else besides butter.
11:51
I can't imagine.
11:55
Okay, I'm gonna put that back in
12:01
just for a few more minutes.
12:05
It'll make it nice and buttery and toasty.
12:08
Wow, I can't wait to dig in.
12:11
I don't think I've had this
12:15
since the day I formulated and made it.
12:19
Oh goodness.
12:24
Ooh, it's hot, hot, hot, hot.
12:28
Now this would make a wonderful side.
12:31
Eddie'll fuss at me for using a paper plate
12:34
for my test bite. (laughs)
12:37
But see I don't want anybody to know that I've been in it,
12:41
'cause that's gonna be a meal.
12:46
So here we go.
12:56
Mm.
12:57
So good.
13:00
This would be wonderful with steak
13:03
or chicken or char broiled chicken.
13:12
Mm.
13:13
And this little recipe, y'all is one of those
13:16
that you can change up in so many different ways
13:21
by adding...
13:23
Whoops, you get back up on that fork,
13:25
you ain't getting away from me that easy. (laughs)
13:29
Any way you want to.
13:33
Love and best dishes.
13:38
Hey y'all, it's Paula Deen.
13:39
Now if you enjoyed this video,
13:41
be sure to like it
13:43
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13:45
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13:48
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13:51
Love and best dishes y'all.
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