Tomatoes Bohéme


Tomatoes Bohéme

Tomatoes Bohéme can function as both a vegetable and a side dish. This is an authentic 1930's recipe and provided just as it was made back then. We've provided a few suggestions to up the healthy level of this dish.
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Servings 4 -6


  • 1 can whole tomatoes drained
  • 1/2 to 1 cup diced celery
  • 1 large onion chopped
  • 1/2 cup green pepper diced
  • 1/2 stick of butter 4 Tbsp cut into bits
  • 1/4 tsp black pepper to taste
  • 1/8 tsp salt to taste
  • 3/4 - 1 cup bread crumbs
  • 1 Tbsp dried parsley optional


  • Preheat oven to 375 degrees F
  • Butter a casserole dish
  • Combine tomatoes, celery, onion, green pepper, 2 Tbsp (or half) of the butter), salt, and black pepper
  • Pour into casserole dish
  • Combine bread crumbs with parsley
  • Top tomato mixture with bread crumbs, do not mix
  • Bake, uncovered, 1.5 hours (1 hour, 30 minutes)*


You can add a 16 oz can of corn to this recipe to increase the servings for a larger gathering. Use organic, frozen and thawed corn for a healthier option to canned corn or, even better, toss in diced zucchini or yellow squash instead of the corn!
*check casserole about 45 minutes into baking time and continue checking every 15 minutes or so to ensure bread crumbs are not becoming to crisp or blackened
**want to make it healthier... we recommend the following substitutions; replaced canned tomatoes with fresh, boiled, and peeled whole organic tomatoes, replaced butter with a vegan butter (such as Earth Balance soy-free) or use coconut oil, use a Paleo style or gluten-free bread for the bread crumbs

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