Tomato casserole

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Tomato casserole
Tomato casserole

Best recipe review

Lovely veggie meal

4/5

Especially if you grow your own tomatoes

Paul R Smith
Servings:Serves 4
Calories per serving:59
Ready in:1 hour
Prep. time:10 minutes
Cook time:50 minutes
Difficulty:Easy
Recipe author:JuliaBalbilla
First published:19th January 2013

This tomato casserole comes from Thrace in southern Bulgaria and is usually eaten during harvest time.


Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


Mise en place

  • Preheat the oven to 220° C (425° F - gas 7)

Method

  1. Grease a large baking dish with 1 teaspoon of the olive oil.
  2. Sprinkle the parsley evenly over the base of the dish.
  3. Arrange the tomato slices over the parsley so that they overlap slightly.
  4. Sprinkle then with salt (to taste), and the sugar.
  5. Mix the breadcrumbs, remaining oil and the chilli powder, and sprinkle over the tomatoes.
  6. Bake for 40-50 minutes, covering with foil part way through if browning too much.
  7. 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.

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