| 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
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