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1
Cube up your tomatoes and dig out the seed jelly to keep the casserole from being too watery (unless you like it that way).
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2
Use more bread in the recipe to soak up extra juicy tomatoes.
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3
Discard the seed jelly and place cubes into a 2 quart baking dish and season with sugar and salt.
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4
Give it a toss.
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5
Chop up your turkey bacon and add it to the tomatoes (I usually cut the bacon with scissors).
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6
Rip up your white bread and place in a blender and give it a quick run.
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7
Then add 2/3 cup of cheese and 1 tablespoon of butter (very soft but not melted) and add those to the blender with bread.
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8
Run until the blender has bladed up the bread and some chunks start to form.
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9
Spread the bread mixture over the tomatoes like a crumbling crust.
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10
Take the other tablespoon of butter and break it up into pieces to dollop on top of the bread mixture.
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11
Be sure to place a cover on the dish well.
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12
Cover and bake for 45 minutes, if there is too much water, bake for another 5-8 minutes uncovered to help the water evaporate more.
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13
Keep a careful eye if you are further baking it without the cover.
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14
Then add the other 1/3 of cheese to the topping and let it continue to bake uncovered until the cheese melts.
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15
Sprinkle on some Old Bay, as much or as little as you want, and let it cool a bit and allow the bread to continue absorbing the juices.
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16
Cut out pieces with a spatula and serve.
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17
This recipe is good hot or cold, I really liked it with scrambled eggs and hot sauce, but it can be versatile in taste and presentation.
