Sometimes simple dishes are the best. After her grandmother passed, my friend Cynthia’s grandfather, Papa, said the dish he missed the most was his wife’s breaded tomatoes. Cynthia baked it for him every time he came to visit. — Nathalie Dupree
3 cups torn or cut white bread or biscuits in 1/2-inch pieces
1 teaspoon granulated sugar
1 (14-ounce) can diced tomatoes
1/2 cup butter, melted
Preheat oven to 350 degrees. Grease a small casserole dish. Add crumbled biscuits and toss with sugar. Stir in the tomatoes. Drizzle the mixture with melted butter. Bake 30 to 35 minutes until the biscuit crumbs are light brown.
Nathalie Dupree is the author of 11 cookbooks, most recently “Southern Biscuits.” She lives in Charleston and may be reached through Nathaliedupree.com.