Spray 1 ½ quart baking dish with non-stick cooking spray.
Add tomatoes to baking dish.
Brush the toast with melted butter.
Cut the buttered toast into small squares.
Mix half the squares into the tomatoes.
Top the tomato mixture with the remaining toast squares.
Bake at 375° for 20 to 30 minutes, or until heated through and bubbly.
Notes
* I always add a little sugar to my stewed tomatoes. If you are using canned tomatoes you may want to add a little brown sugar or white sugar.Storage:Scalloped tomatoes are best served steaming hot out of the oven.Store leftovers in an airtight container or storage dish for 3 days or so. The chunks of toast will get soggy so you may want to remove the bread.Tips:
Brush the bread with olive oil or a few tablespoons of butter and toast it in the oven for extra flavor.
You'll know the scalloped tomatoes are close to done when the dish starts bubbling.
Use slightly less-toasted pieces of bread on top of the tomatoes. They'll brown a little more in the oven, so if they're too dark to start with, you risk having some charred spots.