Tomato casserole: Difference between revisions
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|title=Tomato casserole, Vegetarian recipe | |||
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|keywords=#tomatocasserole #parsley #tomatoes #chillipowder #breadcrumbs #tomato #oliveoil #flatleavedparsley #courgettes #miseenplace #browning | |||
|hashtagrev=032020 | |||
|description=This tomato casserole comes from Thrace in southern Bulgaria and is usually eaten during harvest time | |||
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{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 238 | |||
|PortionCalories = 59 | |||
|DatePublished=19th January 2013 | |||
|Author = JuliaBalbilla | |||
|Servings = Serves 4 | |||
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = 1 hour | |TotalTime = 1 hour | ||
|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
|CookTime = 50 minutes | |CookTime = 50 minutes | ||
|Image = [[Image:Tomato casserole recipe.jpg | |Image = [[Image:Tomato casserole recipe.jpg|alt=Electus]] | ||
}} | }} | ||
This [[Tomato|tomato]] [[Casserole|casserole]] comes from Thrace in southern Bulgaria and is usually eaten during harvest time. | This [[Tomato|tomato]] [[Casserole|casserole]] comes from Thrace in southern Bulgaria and is usually eaten during harvest time. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 40 ml [[Olive oil|olive oil]] | | 40 ml [[Olive oil|olive oil]] | ||
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===[[Mise en place]]=== | ===[[Mise en place]]=== | ||
* | * Preheat the [[Oven|oven]] to 220° C (425° F - gas 7) | ||
===Method=== | ===Method=== | ||
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===Variations=== | ===Variations=== | ||
Try replacing half of the [[Tomatoes|tomatoes]] with [[Courgettes|courgettes]]. Add [[Cheese|cheese]] to the [[Breadcrumb|breadcrumb]] topping if desired. | Try replacing half of the [[Tomatoes|tomatoes]] with [[Courgettes|courgettes]]. Add [[Cheese|cheese]] to the [[Breadcrumb|breadcrumb]] topping if desired. | ||
{{RecipeLine}} | |||
[[Category:Recipes|Tomato casserole]] | [[Category:Recipes|Tomato casserole]] | ||
[[Category:Bulgarian recipes|Tomato casserole]] | [[Category:Bulgarian recipes|Tomato casserole]] | ||
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[[Category:Vegan recipes]] | [[Category:Vegan recipes]] | ||
[[Category:Stewed, braised or pot roasted]] | [[Category:Stewed, braised or pot roasted]] | ||
[[Category:Unusual recipes]] | |||
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Revision as of 14:28, 19 November 2014
| Tomato casserole | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 59 |
| Ready in: | 1 hour |
| Prep. time: | 10 minutes |
| Cook time: | 50 minutes |
| Difficulty: | 
|
| 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
- 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
- Preheat 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.
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#tomatocasserole #parsley #tomatoes #chillipowder #breadcrumbs #tomato #oliveoil #flatleavedparsley #courgettes #miseenplace #browning