Prep 15 mins
Cook 2 hrs 25 mins
This tomato casserole is worth every moment of time and effort! Beautiful presentation and the intense flavour of roasted tomatoes is exceptional served with a topping of sour cream (I use fat free) and chives. Adapted from Canadian Living magazine.
- 15 plum tomatoes, vine ripened, newly harvested
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh thyme
- 2 tablespoons fresh rosemary
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 2⁄3 cup fresh breadcrumb
- 1⁄3 cup parmesan cheese, grated
- 1⁄4 cup all-purpose flour
- 1⁄3 cup butter, melted
- Core and cut tomatoes in half lengthwise.
- Arrange, cut sides up and without touching, on large foil lined rimmed baking sheet.
- Brush with oil, sprinkle with thyme, rosemary, salt and pepper.
- Roast in 350°F degree oven until tops are shriveled and bottoms are browned, about 2 hours.
- Arrange tomatoes, overlapping, in 8 inch square glass baking dish.
- (make ahead: Let cool, cover and refrigerate for up to 24 hours. Add 20 minutes cooking time.) In a bowl, stir together, bread crumbs, parmesan cheese and flour; drizzle with butter and toss until crumbly.
- Sprinkle over tomatoes.
- Bake in 400°F oven until golden and bubbly, about 25 minutes.
You won't need newly harvested, vine ripened tomatoes to make this exceptional tomato casserole. Roasting less than ideal tomatoes with fresh thyme and rosemary makes all the difference. Baking the roasted tomatoes with a bread crumb cheese topping, caramelizes the edges of the casserole and creates a savory, crunchy topping. Thank you Dorothy, for this addition to my favorite recipes!
This has to be one of the best recipes I've come across in a long time. The flavor of the roasted tomatoes is fantastic and the topping superb. The only thing I added was a bit of fresh oregano that I had on hand. I didn't have quite enough Roma tomatoes, so added a few tomatoes about the same size that I had on hand. They all tasted wonderful, so I would probably not hesitate to try this recipe with regular tomatoes as well. Thank you for a wonderful recipe. Can't wait to serve it to guests.
10/07 Have really mixed feelings about this !! Has great potential, and will do again next summer. We had a surprise "harvest" after the first frost, and after we stopped watering the garden - (have a well on a drought !) DH brought in a BOX full of plum tomatoes, and this looked new and different, without hard labor. I DID follow directions, however 5 of my tomato halves were burned to a crisp, so I removed them. I then arranged them in a 1 quart casserole, overlapped, but did cut down on the amount of crumble topping, due to the smaller amount of tomatoes. There was nothing "bubbly" after baking, but there was a very intense flavor - much like sun-dried, and they were good !! Tasted like something you would top a pizza with. I am glad to have this recipe on hold. Thanks, Derf 8/16/08 -- did this again with all the proper ingredients. I STILL cannot fathom what would make it "bubble" after roasting for 2 hours then baking, with no added liquid ! It is VERY intensely flavored. As is, would be quite tasty maybe once/year, unless you are preparing the tomatoes for another dish. It had all the right ingredients for a a basic ROASTED tomato ingredient. Good use of herbs, Derf. Thanks.