Tomato-Onion Casserole

Name: Tomato-Onion Casserole
Prep time: 10 min
Total time: 55 min
Yield: 8 servings
Ingredients: 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

Recipe photo courtesy of Con Poulos

If you're a fan the juicy flavor of roasted tomatoes, this easy brunch dish is for you.

Source: Everyday Food, May 2011

55 mins 10 mins 8

Total Time Prep Servings

Ingredients

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

Directions

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.

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Reviews

How would you rate this recipe?

suseabeaches

19 MAR, 2018

Followed directions as written. Delicious. Used leftovers as a pizza topping, yummy
Reply
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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