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Prep Time: 4 Minutes Cook Time: 20 Minutes |
Ready In: 24 Minutes Servings: 8 |
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Its a great, easy delicious way to use up alot of tomatoes. getting my honey to eat veggies is always a great suprise. he polished of the pan:) i found this recipe on and tailored a little to my tastes and what i had on hand. Ingredients:
2 1/2 cups tomatoes, sliced (about 3 med to large) |
1/3 cup breadcrumbs, mine where a sourdough and rye with herbs i had made |
1/4 cup romano cheese, finely shredded |
1 -2 teaspoon dry basil |
1/4-1/2 teaspoon salt |
1/4-1/2 teaspoon pepper |
Directions:
1. heat oven to 450'.
2. lightly spray a 2 qt casserole.
3. slice tomatoes about 1/4 inch thick.
4. place a single layer in bottom. sprinkle with salt, pepper, and basil.
5. repeat for remaining layer(s). i only had 2.
6. bake for 10 minutes.
7. meanwhile, mix your bread crumbs and cheese.
8. when veggies are done with 10 minutes, then top with cheese crumb mix and bake an additional 10 minutes.
9. serve and eat as soon as it is cool enuf.
10. the topping gets crispy while baking, but quickly becomes soggy.
11. maybe try cooking topping seperately. so you can make left overs and add topping just before serving.
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