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Tomato-Onion Casserole

  • Prep:
  • Total Time:
  • Servings: 8
Tomato-Onion Casserole

Photography: Con Poulos

Source: Everyday Food, May 2011


  • 4 large tomatoes (about 2 pounds), cut crosswise into 1/2-inch slices
  • 1 large or 2 medium red onions (about 1 pound), cut crosswise into 1/4-inch rounds
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper


  1. Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, arrange tomatoes and onions in rows, overlapping slightly. Drizzle with oil and season with salt and pepper. Bake until tomatoes are lightly browned and onions are tender, about 45 minutes. Serve warm or at room temperature.

Reviews (1)

  • Renee Z 11 Oct, 2012

    I love how deliciously easy this recipe is! In addition to the salt & pepper I sprinkled with Penzey's Zatar spice mix and replaced the red onions with Walla Wallas. I also decreased the cook time by about 10 minutes.

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