Provencal Tomato Casserole

By KBJR News 1

Provencal Tomato Casserole

August 4, 2010 Updated Aug 4, 2010 at 2:47 PM CDT

Cooking spray
6 medium-sized tomatoes
1 1/12 cups fresh bread crumbs from 5 slices of homemade style bread
1/4 cup minced green onions, including the green parts
1/4 cup minced fresh basil of 2 tablespoons dried
2 tablespoons minced flat leaf parsley
2 teaspoons minced fresh garlic
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
1 teaspoon coarse kosher salt
2 tablespoons balsamic vinegar
1/2 cup shredded Gruyere cheese
2-3 tablespoons olive oil

1. Preheat the oven to 400 degrees F. Coat a 3-quart shallow casserole with cooking spray.
2. Cut the tomatoes into 4 slices each and overlap the slices in the casserole to cover the bottom of the dish.
3. Mix the bread crumbs, onions, basil, parsley, garlic, thyme, and salt and sprinkle the mixture evenly over the tomatoes. Drizzle with the balsamic vinegar and sprinkle with the cheese. Drizzle with olive oil. (At this point the casserole can be covered and held at room temperature up to 2 hours, or refrigerated over night.)
4. Bake for 15 to 20 minutes until crumbs are crisp. Serve warm.

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