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Tomatoes Provencal

Source of Recipe

Ginny (ginnysgot3)


Recipe Introduction

This dish did double duty for me this week; a couple nights ago as a side dish to dinner, and this morning accompanying our spinach frittatas.

List of Ingredients

1 T plus 1 t butter
1 c chopped onions
1 c fresh mushrooms, sliced
dash garlic powder
1 t seasoned salt
1 T all purpose flour (gluten-free flour will work)
1 T bacon bits
2 lb fresh tomatoes, cut into 1/2" slices
2 T grated Parmesan cheese


Recipe

Preheat oven to 350 F

Melt butter in large nonstick skillet over medium heat. Add onions and mushrooms. Cook until onions are tender, about 5 minutes. Stir in garlic powder, salt, flour, and bacon bits.
Place 1/2 the tomatoes in a baking dish that has been lightly greased.

Spread mushroom mixture evenly over tomatoes. Sprinkle with 1/2 the Parmesan cheese, top with remaining tomatoes, and then sprinkle with the remaining cheese.

Bake, covered, 30 to 40 minutes, until hot and bubbly.