Tomato + Sweet Onion Casserole
Source of Recipe
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Recipe Link: http://southernfood.about.com/od/tomatoes/r/bl90505b.htm Tomato + Sweet Onion Casserole
6 medium tomatoes, peeled, cored, and cut in wedges
1 large Vidalia sweet onion or other sweet onion
1 teaspoon fresh dill, or scant 1/2 teaspoon dried dillweed
1 teaspoon fresh thyme, or scant 1/2 teaspoon dried leaf thyme
salt and pepper, to taste, 1/4 to 1/2 teaspoon each
2/3 cup fresh bread crumbs
3 cloves garlic, minced
1 cup shredded Mozzarella cheese
3 to 4 tablespoons Olive oil
Heat oven to 350 degrees F.
Place peeled tomato wedges on paper towels to drain.
Peel onions and slice into 1/4-inch rings.
In separate bowl combine dill, thyme, salt, pepper and bread crumbs.
Layer half of the tomatoes and onions in a lightly buttered
1 1/2 to 2 quart baking dish.
Top with 1/2 of the minced garlic.
Sprinkle with 1/2 of the bread crumb and seasoning mixture,
1/2 of the Mozzarella cheese, and drizzle with 1/2 half of oil.
Repeat layers.
Bake for 45 to 50 minutes, or until bubbly.
The onion should still be a little crisp, but somewhat tender.
Serves 6.
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