Cheesy Baked Tomato Casserole
This Cheesy Baked Tomato Casserole combines juicy tomatoes, seasoned breadcrumbs, Parmesan, and melted mozzarella for an easy Italian-inspired side dish.
Servings: 4 servings
Calories: 296kcal
Ingredients
- 4 tablespoons olive oil (divided)
- 1-2 cloves garlic (finely chopped)
- 1 small onion (finely chopped)
- 1¼-1½ cups bread crumbs
- 1 teaspoon salt
- ½ teaspoon basil
- ½ teaspoon oregano
- 2-3 dashes black pepper
- 5 medium tomatoes (ripe but firm) sliced
EXTRAS
- ⅔ cup freshly grated parmigiano
- ½-¾ cup shredded firm mozzarella or gruyere cheese
- 3-4 fresh basil leaves chopped
Instructions
- Pre-heat oven to 375F/190C. Lightly grease an 8 inch / 20cm square pan.
- In a medium skillet over medium heat, add 3 tablespoons of olive oil and heat, add the onion and garlic, cook 2-3 minutes, until tender, stir in the crumbs, salt, basil, oregano and pepper, cook stirring often for 2 minutes.
- Make 3 layers starting with a layer of tomatoes, sprinkle with a layer of crumbs and some parmigiano, continue for another 2 layers. On the final level drizzle with a tablespoon of olive oil and top with the shredded cheese. Cover with foil and bake for 25-30 minutes, uncover and continue to bake for 5 minutes (broil if necessary) until golden on top. Sprinkle with fresh basil before serving. Enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a low oven for about 10 minutes to bring back the topping. I don't recommend freezing this one, the tomatoes release too much moisture as they thaw and the crumbs turn soggy.
Nutrition
Calories: 296kcal | Carbohydrates: 14g | Protein: 12g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 22mg | Sodium: 995mg | Potassium: 444mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1553IU | Vitamin C: 23mg | Calcium: 309mg | Iron: 1mg | Phosphorus: 221mg