WKYT - Chef Walter - Recipes

Tomato Casserole With Sweet Onions Thursday, July 28, 2011


4 tomatoes, peeled, cored, and cut in wedges
1 large Vidalia sweet onion or other sweet onion
1 tsp fresh dill, or scant 1/2 tsp dried dillweed
1 tsp fresh thyme, or scant 1/2 tsp dried leaf thyme
salt and pepper, to taste, 1/4 to 1/2 tsp each
2/3 cup fresh bread crumbs
3 cloves garlic, minced
1 cup shredded mozzarella cheese
3 to 4 TBSP olive oil


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 and top with half of the minced garlic. Sprinkle with half of the bread crumb and seasoning mixture, half of Mozzarella cheese, and drizzle with half of olive oil. Repeat layers. Bake in preheated 350 deg oven for 45 to 50 minutes, or until bubbly. The onion should be tender crisp.


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