Tomato Bread Casserole - cooking recipe

Ingredients

1/2 lb loaf French bread, sliced
3 tablespoons butter, softened
1 (14 1/2 ounce) can diced tomatoes
1 1/2 lbs fresh tomatoes, thinly sliced
1 cup ricotta cheese (I use low fat)
1/4 cup olive oil
1/4 teaspoon seasoning salt
1 teaspoon dried oregano
1 teaspoon garlic powder
1 tablespoon chopped fresh parsley
1/2 cup parmesan cheese

Preparation

Butter bread.
Cut into cubes. Spread on baking sheet and toast in 350F oven for 7 minutes.
Place 1/2 the cubes in a greased 9 x 13 pan.
Drain canned Tomatoes. Reserve liquid.
Top bread with 1/2 the fresh tomatoes, 1/2 reserved tomato liquid, 1/2 the ricotta cheese, 1/2 the olive oil, 1/2 the canned tomatoes,1/2 seasoning salt,1/2 the dried oregano,1/2 the garlic powder,1/2 the chopped fresh parsley.
Repeat layers.
Sprinkle with parmesan cheese.
Bake covered at 350F for 40 minute.
Uncover bake 5 min longer to brown the top.