This recipe comes from Helene Randolph Moore, a friend of my former mother-in-law Lenora Love. Helene says it was a favorite supper dish during the Depression. It's good with steak and potatoes, and it would be good with the Boiled Brisket if you decide to serve that with the beef juices instead of the gravy -- I think it would be too rich with the beef & gravy. It's something different and super easy. I've even used the canned diced tomatoes with basil if I'm really feeling lazy!
4 slices toast, coarsely crumbled
1/3 cup butter, melted
1 1-pound can of tomatoes, broken up, with juice
6 tablespoons brown sugar
1 teaspoon salt
1/4 teaspoon dried basil
Preheat oven to 425.
In a 9-inch pie plate pour the butter over the toast, stirring to coat. Heat the tomatoes, sugar, salt, and basil until sugar dissolves. Stir into buttered toast. Press down bread until it is submerged. Bake about 25 minutes, or until brown around the edges.
Add freshly grated Parmesan cheese on top before baking, and onion or garlic or both to tomato mixture before heating for more layers of flavor and texture.
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