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Baked Sun dried and Tomato Casserole




Source of Recipe


Internet


List of Ingredients




Casserole Ingredients
1 1/2 pounds (about 5 to 6) large tomatoes, thickly sliced
1/2 pound Roma paste tomatoes, thickly sliced
1 pound sun dried tomatoes in olive oil, Julian style
3 fresh garden yellow onions, thinly sliced into rings
Dressing Ingredients
6 Tablespoons cider vinegar or balsamic vinegar
1 Tablespoon prepared mustard (Your favorite brand)
6 cloves fresh garlic, peeled and minced
1/4 cup fresh olive oil
1/4 teaspoon granulated sugar
1/4 teaspoon pepper, freshly ground
1/4 teaspoon salt

Herbs
1/4 cup fresh picked basil, chopped
2 Tablespoons fresh picked oregano, chopped
1/2 cup fresh Italian or regular parsley, chopped

3 Tablespoons fresh bread crumbs, Italian Style
2 Tablespoons Italian Parmesan cheese, freshly grated
1 Tablespoons Italian Romano cheese, freshly grated



Recipe



Preheat your oven to 375°F.

Combine and blend well, all the herbs, spices and dressing ingredients. Arrange half of the onion rings in an 11"x 8"deep baking dish. Cover with 1 tablespoon of the dressing. Arrange half of the tomato varieties over the onions. Drizzle with another tablespoon of dressing. Combine the 3 herbs and sprinkle the layered tomatoes with half of them. Repeat with another layer of onions, dressing, tomatoes, and herbs. Drizzle with remaining dressing. Combine breadcrumbs, cheeses and sprinkle evenly over the tomatoes. Bake for 1 hour. Check casserole 15 minutes before the end of the baking time. Spoon off any excess casserole liquid that may have formed during the cooking process.