Update July 2013: Since this has been a top read, I have added more pictures and instructions to this post.
It was nearly five years ago that I had this dish for the first time. I had given birth to my second child and my aunt came to visit and cook for me. She made this tomato casserole and it is still a favorite dish.
Use the vegetables from your garden and this will be a very low cost dish.
And now for the step by step pictures.
The first thing that I do for this casserole is slice my tomatoes. Since tomatoes are a bit watery, I like to put them in a colandar with a bowl or plate underneath them. I sprinkle a little salt on the tomatoes and then put them back in the refrigerator to drain for a while. I try to let them drain for 30 minutes to an hour.
You probably can’t see this very well, but there is a puddle of water on this plate. This is liquid that would be in the casserole had I not allowed them to drain.
Once you’re ready to assemble the casserole, preheat your own to 350F. Spray a 9×13 pan with cooking spray. You will layer the tomato casserole. Cover the bottom of the pan with sliced tomatoes. Top with salt and pepper, sliced or diced onions, a pat of butter on each tomato, parmesan cheese and shredded cheddar cheese.
Repeat the layers. Bake 35-45 minutes until the layers are hot and bubbly. Top with crushed Ritz crackers and bake another 5-10 minutes.
- sliced tomatoes*
- sliced onions
- butter or margarine
- parmesan cheese
- salt and pepper
- shredded cheddar cheese
- Ritz crackers
Preheat oven to 350F. Spray 9×13 pan with cooking spray. You will layer your ingredients like a lasagna. Cover the bottom of the sprayed pan with sliced tomatoes. Then sprinkle with salt and pepper. Put 1-2 slices of onion on top of each tomato and then a pat of butter or margarine on each slice. Sprinkle generously with parmesan cheese and then with cheddar cheese. Repeat layers again. Bake until tomatoes are soft (usually 40 minutes) and then top with crushed Ritz crackers. Bake another 5-10 minutes. So yummy!
To cut calories and fat use low-fat margarine, fat free shredded cheese, and lot-fat Ritz crackers.
*I like to use Roma tomatoes because they are less juicy. If you’re using the big juicy tomatoes, slice them, sprinkle with salt, and allow them to drain for 30-45 minutes in a collander. If the tomatoes are really watery, increase your draining time.
I have heard others say that have enjoyed tomato casserole before, but it was with pasta or it was cooked in a pie crust. Have you ever tried this type tomato casserole?