Doctor's Review: Medicine on the Move

December 10, 2017

© Susie Cushner

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Provençal tomato casserole

This casserole is best in summer when the tomatoes ripen on the vine, but the herbs and balsamic vinegar perk up winter tomatoes, too. If you like, assemble it ahead of time and bake it at the last minute.

6 medium tomatoes
1½ c. (375 ml) fresh breadcrumbs (process 1 or 2 slices of fresh bread in a food processor)
¼ c. (60 ml) minced green onions (white and green parts)
¼ c. (60 ml) minced fresh basil or 2 tbsp. (30 ml) dried
2 tbsp. (30 ml) minced fresh parsley
2 tsp. (10 ml) minced garlic
1 tsp. (5 ml) chopped fresh thyme, or ½ tsp. (2.5 ml) dried
1 tsp. (5 ml) coarse kosher salt
2 tbsp. (30 ml) balsamic vinegar
½ c. (125 ml) shredded Gruyère cheese
2-3 tbsp. (30-45 ml) olive oil

Preheat the oven to 400°F (200°C). Coat a shallow 3-quart (3-L) casserole with cooking spray.

Cut the tomatoes into 4 slices each and overlap in the casserole to cover the bottom of the dish.

In a small bowl, mix the breadcrumbs, green 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 for up to 2 hours or refrigerated overnight. If chilled, add 10 minutes to the baking time.)

Bake for 15 to 20 minutes, until the crumbs are crisp. Serve warm. Serves 6.

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