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Showing 1-4 of 4
on October 13, 2002
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!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 24, 2003
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.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 16, 2008
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.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Tom H.
on September 04, 2006
Excellent! Marvelous! Superb! I was really needing a way to use my tomatoes from the garden, and this recipe was perfect! Not to mention healthy. I put the leftovers in the fridge and found that they are just as delicious cold, the next day with a salad.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (196 g)
Servings Per Recipe: 6