Serves : 8
- 12 - 16 medium Tomatoes
- 3 onions, sliced
- 1 tablespoon fresh basil OR 1 teaspoon dried basil
- buttered bread crumbs
- salt and pepper to taste
Peel tomatoes and cut out the cores. Then cut them in quarters. Peel and slice the onions and saute them in 3 tablespoons butter until transparent but not brown.
Butter the casserole dish, and put a layer of tomato quarters on the bottom. Top with part of the sliced onions, dot liberally with butter and sprinkle with salt and freshly ground pepper and some of the basil.
Repeat the layers until all the vegetables have been used. Top with a layer of bread crumbs that have been browned in plenty of butter.
Bake in a 375 degree oven for 30 minutes or until the tomatoes and onions are thoroughly tender.
NOTES : This casserole can be prepared up to the baking part on the day before the brunch.
Recipe By : Linda McBride
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