This time of year we're harvesting tomatoes from our garden faster than we can eat them in salads. I freeze a batch every week too. But this is a casserole I created (recipe is in Caprice De Luca mystery #2, DEADLY DECOR) just for this time of year. If you like the taste of pizza and would appreciate a dish a little healthier without the bread, this one is for you!
Nikki's Baked Tomatoes
Preheat oven to 350 degrees.
Prep time—15 to 20 minutes (This always depends on how much you enjoy the process of handling ingredients. Some cooks rush through prep, others put on music and enjoy chopping and measuring!)
Bake time—60 minutes
Serves 6-8 as a side dish
2-1/2 lbs tomatoes–washed, cored and sliced about 1/4" thick (I like to use large tomatoes)
1 medium onion thinly sliced 1/8" thick
2 teaspoons oregano (You will use half and then the other half later.)
1 clove garlic, grated
1 tablespoon sugar (You will use half and then the other half later.)
1/2 teaspoon pepper (You will use half and then the other half later.)
1/2 cup shredded parmesan cheese (You will use half and then the other half later.)
1/4 teaspoon salt
1 tablespoon Extra Virgin olive oil
2 cups shredded mozzarella cheese (8 oz. bag)
Layer 1/2 of the sliced tomatoes in 8"x12" glass casserole. Spread 1/2 of onion over first half. Then sprinkle with 1 teaspoon oregano, all of the grated garlic, 1 teaspoon sugar, 1/4 teaspoon pepper, and 1/4 cup of Parmesan cheese. Layer remainder of tomatoes and onion. Sprinkle with salt, pepper, 1 teaspoon sugar and remaining 1 teaspoon of oregano. Drizzle with olive oil. Cover with foil.
Bake at 350 degrees for 40 minutes.
Remove casserole from oven. Carefully spoon out excess liquid. Sprinkle with remaining parmesan, then mozzarella cheese and bread crumbs. Put the casserole back in oven at 350 degrees uncovered for 20 more minutes until bread crumbs are toasty brown.
After removing, allow the dish to sit for five minutes before serving.