Recipe by Derf
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.
Top Review by Lorac
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!
- 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
Directions See How It's Made
- 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.