Tomato Casserole Recipe

From Dorothy McNett's Recipe Book.

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Tomato Casserole

From Dorothy McNett's recipes at Serve as a side dish to any pasta dinner or lunch, or even as a breakfast/brunch treat!

2 tablespoons extra virgin olive oil
1 medium onion or shallot, thinly sliced
2 - 3 cloves garlic, diced
2 large red ripe tomatoes (Montaro...)
1/2 cup fresh basil, finely snipped or chopped
2 cups shredded mozzarella cheese
4 eggs
2 cups half and half, or other milk as desired
1/2 teaspoon sea salt
1/4 - 1/2 teaspoon freshly ground pepper, as desired

Preheat oven to 350 degrees. Lightly butter or oil a 2 or 3 quart baking dish. In heavy bottomed skillet, heat the olive oil and then add the onions and garlic. Cook and stir about 3 - 4 minutes. Chop one of the tomatoes and slice the other one. Toss the chopped tomatoes into the onion mixture along with the snipped basil. Spread the mixture into the oiled baking dish and then top with 1 1/2 cups of the mozzarella. In a bowl whisk the eggs well and then blend in the half and half, salt and pepper and then pour it into the casserole but do not stir it in, just pour it in. Lay the tomato slices over it and then sprinkle with the remaining 1/2 cup of mozzarella. Bake about 40 - 50 minutes, or until set up and lightly browned. Set it on a cooling rack and let it stand about 10 minutes. Serve!

Recipe created 2017-09-15.

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