| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | French | Tomatoes fr, Vegetables | 3 | Servings |
INGREDIENTS
| 1 | c | Small bread cubes or croutons, approximately |
| 1 | ts | Margarine; soft |
| 1 | sm | Onion; sliced thin, slices quartered |
| 1 | lg | Clove garlic; minced |
| Minced fresh basil or dried | ||
| Salt; to taste | ||
| Fresh ground pepper; to taste | ||
| 1 | lb | Green tomatoes; sliced 1/2" thick |
| 2 | tb | Grated parmesan cheese |
INSTRUCTIONS
Heat oven to 350 F. If using bread cubes, spread on a baking sheet and toast in oven 8 minutes or until light golden. Meanwhile, melt margarine in a non stick skillet over medium heat. Add onion and garlic and cook till tender. Spray small casserole with non-stick spray. Layer half the tomato slices in bottom of casserole. Season with a sprinkling of salt, pepper and basil. If using croutons, keep in mind that they will add salt. Spread about half the onion/garlic mixture over top. Scatter about 1/2 of the bread cubes or croutons over top. Repeat layers. Sprinkle top with Parmesan. Bake about 45 to 50 minutes or till tomatoes are tender. Makes 2 to 4 servings. Inspired by: Savory Green Tomato Casserole, Woman's Day Magazine, October 1987. Formatted by Mardi Desjardins amdesjar@mb.sympatico.ca September 28, 1997 NOTES : I used homemade herbed salad croutons made from a French baguette. I made this for a dinner for 2 and there was only a scrap leftover. Recipe by: Mardi Desjardins Posted to MC-Recipe Digest V1 #818 by Mardi Desjardins <amdesjar@mb.sympatico.ca> on Sep 28, 1997
A Message from our Provider:
“Give Satan an inch and he’ll be a ruler.”