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Tomato casserole
From Cookipedia
This tomato casserole comes from Thrace in southern Bulgaria and is usually eaten during harvest time.
Ingredients
- 40 ml olive oil
- 3 tablespoons flat leaved parsley, finely chopped
- 1 kg firm, ripe tomatoes, sliced
- 1 teaspoon caster sugar
- 40 g breadcrumbs
- ½ teaspoon chilli powder
- Salt
- Extra flat leaved parsley, finely chopped, to garnish
Mise en place
- Pre-heat the oven to 220° C (425° F - gas 7)
Method
- Grease a large baking dish with 1 teaspoon of the olive oil.
- Sprinkle the parsley evenly over the base of the dish.
- Arrange the tomato slices over the parsley so that they overlap slightly.
- Sprinkle then with salt (to taste), and the sugar.
- Mix the breadcrumbs, remaining oil and the chilli powder, and sprinkle over the tomatoes.
- Bake for 40-50 minutes, covering with foil part way through if browning too much.
- When cooked, garnish with chopped parsley.
Serving suggestions
Serve hot or cold with rye bread.
Variations
Try replacing half of the tomatoes with courgettes. Add cheese to the breadcrumb topping if desired.
