From Our State’s A Taste of Our State series. Click here to read or listen to contributor Sheri Castle’s column from the August 2025 issue.

This old-fashioned casserole is perfect for high summer, when juicy, dead-ripe tomatoes are in abundance. Tomatoes that are too soft to slice are ideal. 

Soft breadcrumbs made from stale bread absorb the tomato juices without dissolving, plus add a satisfying buttery crunch on top. A baguette or crusty country loaf works best, but many Southern cooks once used toasted leftover biscuits. Store-bought breadcrumbs will not work in this recipe.

Makes 8 servings.

2 to 2½ pounds dead-ripe tomatoes
2 tablespoons sugar
1 tablespoon fresh lemon juice
2 teaspoons kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon ground black pepper
¼ teaspoon apple pie spice or cinnamon
4 cups fresh breadcrumbs from stale baguette or country loaf, torn into ½-inch pieces or processed
4 tablespoons butter, melted and divided

Heat the oven to 375°. Generously butter a shallow 2½-quart baking dish.

Core and coarsely grate the tomatoes with the shredding disk of a food processor or on the large holes of a box grater, or finely chop them by hand, collecting both the tomato pulp and juices. Transfer 4 cups of pulp and juice into a large bowl; discard the rest or save for another use.

Stir the sugar, lemon juice, salt, garlic powder, onion powder, pepper, and spice into the tomatoes. Taste and adjust the seasoning, if needed.

Stir 2 cups of breadcrumbs into the tomato mixture. Pour into prepared baking dish and smooth the top.

Toss the remaining breadcrumbs with half of the melted butter and scatter over the casserole. Drizzle the remaining butter over the top, and sprinkle with a little salt and pepper.

Bake until deep golden brown on top, about 45 minutes. Let stand for 20 minutes before serving.