Baked Tomato-Onion Casserole

READY IN: 55mins
Recipe by mama smurf

An easy and low calorie side dish that could be served with any meat dish. I found this in Everyday Food magazine and have use Vidalia onions and added garlic for our taste. The Vidalia's are soooo sweet!

Top Review by Kiwi Kathy

This recipe is so simple I was thinking, "Now why didn't I think of this"? Absolutely tasty, easy, devine, make-againable!! And again and again. I halved the recipe as there was just DH and myself having dinner. The tomatoes and garlic were fresh from the growers market that morning, so we had freshness on our side. I had considered skinning the tomatoes but decided just to follow the recipe as written. Next time I may remove the skins as DH is not keen on them. The flavours were superb. I served it slightly cooled but not quite at the room temperature stage. I served it with recipe #499077, grilled Haloumi and mashed potatoes. DH was impressed and commented that we'll have to have this again. High praise indeed. A definite keeper. Made for Aussie / Kiwi Swap December 2013.

Ingredients Nutrition

  • 4 large tomatoes, cut crosswise inot 1/2-inch slices (about 2 pounds)
  • 2 medium red onion, cut crosswise into 1/4 -inch rounds (about 1 pound)
  • 2 tablespoons extra-virgin olive oil
  • 1 -2 minced garlic clove
  • coarse salt and pepper


  1. Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, arrange tomatoes and onions in rows, overlapping slightly. Sprinkle with the minced garlic and 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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