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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Bon Appétit
Servings: 6
4 pieces cold toast
2 16 ounce cans tomatoes, with juice
1 medium onion, diced
1 medium bell pepper, diced, or 1½ cups frozen stir-fry peppers
2 teaspoons jarred minced garlic
2 pinches oregano
1 teaspoon dried basil
½ teaspoon salt, or to taste
black pepper, to taste
¼ cup shredded Parmesan cheese
5 slices bacon, cooked crisp, save 3 tablespoons drippings
2 tablespoons butter, melted
½ cup dry breadcrumbs
Mix dry breadcrumbs and butter together with a fork until crumbly, set aside. Fry bacon in large skillet and save 3 tablespoons bacon drippings. Drain bacon and set aside. Over medium high heat sauté onions, peppers, garlic, oregano and basil until vegetables are tender, stir often. Add tomatoes, salt, pepper and ¼ cup Parmesan cheese. Stir well. Cook on simmer about 7 to 8 minutes, stirring occasionally. Tear up cold toast and add to tomato mixture. Pour into an 8x8x2 inch baking dish or pan you have sprayed with non-stick spray. Sprinkle with buttered bread crumbs, then sprinkle with more Parmesan cheese. Bake 20 minutes uncovered in a 350°F oven or until crumb and cheese toppings are golden brown. Remove from oven and allow to sit 10 minutes before serving