Baked Tomato Casserole Recipes

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INDIAN-SPICED TOMATO AND EGG CASSEROLE



Indian-Spiced Tomato and Egg Casserole image

This dish, inspired by a traditional recipe from the Parsis (a group of Zoroastrians from Persia who settled in India sometime between the 8th and 10th centuries), is possibly one of the most fragrant and vivid casseroles you'll ever see. It starts with a highly spiced tomato sauce flavored with mint, green chiles and ginger. The sauce is then poured over a layer of sliced cooked fingerling potatoes and baked. At the end of the cooking time, wells are made in the sauce and eggs cracked into them to finish baking. The result is a tomato-rich casserole with runny yolk over each pungent bite. Serve it for dinner or for brunch.

Provided by Melissa Clark

Categories     brunch, dinner, main course

Time 1h

Yield 6 servings

Number Of Ingredients 16

1 1/2 pounds fingerling potatoes
Kosher salt
1/4 cup vegetable oil
1 yellow onion, diced
1 poblano pepper, seeded if desired, finely chopped
2 jalapeño peppers, seeded if desired, finely chopped
2 tablespoons finely chopped peeled ginger
3 garlic cloves, finely chopped
1 teaspoon ground cumin
1 teaspoon ground garam masala
1/2 teaspoon ground coriander
1 28-ounce can whole peeled tomatoes
1/4 cup chopped fresh mint, more for garnish
2 tablespoons chopped cilantro or basil, more for garnish
6 eggs
Black pepper, as needed

Steps:

  • Place potatoes in a large pot and cover with generously salted water. Bring to a boil; cook until potatoes are tender, about 20 minutes. Drain. When just cool enough to handle, slice into 1/2-inch-thick rounds.
  • While potatoes cook, heat oil in a large skillet over medium-high heat. Add onion and cook until almost tender, 5 to 7 minutes. Stir in peppers and cook 3 minutes. Add ginger, garlic, cumin, garam masala and coriander; cook 1 minute. Stir in tomatoes and 1/2 teaspoon salt. Simmer over medium-low heat, breaking up tomatoes with a fork, 15 minutes. Stir in mint and cilantro or basil. Taste and adjust seasonings.
  • Heat oven to 375 degrees. Place potatoes in a single layer in a 9-inch-square baking dish. Pour the hot tomato sauce over potatoes. Transfer pan to oven and bake 20 minutes.
  • Make six wells in the tomato mixture. Crack eggs into wells and season with salt and pepper. Bake until egg whites are set but yolks are still runny, 8 to 13 minutes, depending on how much the potatoes and sauce cooled before baking. Serve garnished with herbs.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 11 grams, Carbohydrate 30 grams, Fat 14 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 782 milligrams, Sugar 6 grams, TransFat 0 grams

BAKED TOMATOES



Baked Tomatoes image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

4 ripe vine-ripened tomatoes
2 tablespoons olive oil, plus more for tossing and drizzling
Kosher salt and freshly ground black pepper
3/4 cup panko breadcrumbs
1/4 cup grated Parmesan
1 tablespoon finely chopped fresh parsley
1 clove garlic, finely chopped
1 shallot, finely chopped
Pinch red pepper flakes

Steps:

  • Preheat the oven to 450 degrees F.
  • Slice the tomatoes from core to core. Remove and discard the seeds and juice, and add the tomatoes to a casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.
  • Combine the 2 tablespoons olive oil, panko, Parmesan, parsley, garlic, shallots, red pepper flakes and some salt and pepper together in a small bowl. Fill the tomatoes with the panko mixture. Bake 20 minutes. Drizzle with a splash of olive oil before serving.

BAKED ZUCCHINI AND TOMATO CASSEROLE RECIPE



BAKED ZUCCHINI AND TOMATO CASSEROLE RECIPE image

A great, low calorie casserole recipe for summer, this dish is delicious. Flavorful, yet light, it's a simple vegetable recipe that highlights the wonderful, natural flavor of zucchini and tomatoes.

Provided by Wendy

Time 1h10m

Number Of Ingredients 9

2 large zucchini ((thinly sliced lengthwise))
4 large heirloom tomatoes ((sliced thinly))
1 cup panko breadcrumbs
1/2 cup grated parmesan cheese
1 tbsp dried basil
1 tbsp dried oregano
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper

Steps:

  • Preheat oven to 375 degrees.
  • In a small bowl, combine basil, oregano, garlic powder, salt and pepper.
  • Spray an 11 X 13 casserole pan with non-fat cooking spray.
  • Place a layer of zucchini slices along bottom of pan. Sprinkle lightly, but evenly with the seasoning mix. Then place a layer of tomatoes on. Repeat layers until all tomatoes and zucchinis have been used.
  • Cover loosely with foil and bake in oven for about 25 minutes.
  • Remove from oven, and top casserole with parmesan cheese and then the panko breadcrumbs. Lightly mist with olive oil mister or non-fat cooking spray.
  • Return to oven, uncovered, and bake for another 20 minutes, or until cheese is melted and top is crusty.
  • When done cooking, remove from oven and let stand 10 minutes. Cut into 4 equally sized pieces and serve immediately.

Nutrition Facts : Calories 126 kcal, Carbohydrate 17.3 g, Protein 8.6 g, Fat 3.9 g, SaturatedFat 2.1 g, Cholesterol 10 mg, Sodium 171 mg, Fiber 5 g, Sugar 7.9 g, ServingSize 1 serving

TOMATO CASSEROLE



Tomato Casserole image

Cook and activist Mable Clarke serves this craveable side dish at the monthly fish fry she started to save the Soapstone Baptist Church in South Carolina. While the cheese crackers may draw you in, it's the baked tomatoes that keep you coming back for more. When she's cooking for hundreds of guests at the fish fry, Clarke uses canned tomatoes and green chiles for this dish. Since you're likely not cooking for 400, we adapted the recipe to use fresh tomatoes.

Provided by Mable Owens Clarke

Categories     Healthy Parmesan Cheese Recipes

Time 1h30m

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
2 medium onions, very thinly sliced
¼ teaspoon ground pepper
6 cups chopped tomatoes (about 2 pounds)
¼ cup chopped pickled jalapeños
2 cups crushed cheese-flavored crackers, such as Cheez-Its, divided
1 ¼ cups mayonnaise
¾ cup grated sharp Cheddar cheese
¾ cup grated Parmesan cheese
¼ cup chopped fresh basil

Steps:

  • Preheat oven to 375 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
  • Heat oil in a large skillet over medium heat. Add onions and cook, stirring often, until golden, about 10 minutes. Season with pepper.
  • Combine tomatoes and jalapeños in a large bowl. Spread 1 cup cracker crumbs in the prepared baking dish. Top with half the tomato mixture. Layer on the onions. Top with the remaining tomato mixture. Combine mayonnaise, Cheddar, Parmesan and basil in a medium bowl; spread on top of the casserole. Top with the remaining 1 cup cracker crumbs.
  • Bake until bubbling and the cheese has melted, 50 to 60 minutes. Let cool for 10 minutes before serving.

Nutrition Facts : Calories 232 calories, Carbohydrate 11 g, Cholesterol 16 mg, Fat 19 g, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, Sodium 314 mg, Sugar 3 g

BAKED TOMATO CASSEROLE



Baked Tomato Casserole image

Make a second meal out of Three-Cheese Macaroni by transforming it into this hearty casserole.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 small yellow onion, diced small
1 can (14.5 ounces) diced tomatoes
4 cups reserved Three-Cheese Macaroni
3 tablespoons sour cream
4 teaspoons chopped fresh basil leaves
Coarse salt
1/4 cup fresh breadcrumbs

Steps:

  • Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon olive oil over medium. Add onion and cook until softened, about 8 minutes. Stir in tomatoes with juice and cook until tomatoes are heated through, 2 minutes. Add macaroni and cheese, gently stirring to combine. Remove from heat and stir in sour cream and basil; season with salt. Transfer to a 2-quart baking dish, top with breadcrumbs, and drizzle with 1 tablespoon oil. Bake until sauce is bubbling at edges and breadcrumbs are golden, 20 minutes. Let cool 5 minutes before serving.

Nutrition Facts : Calories 636 g, Fat 36 g, Fiber 2 g, Protein 25 g, SaturatedFat 18 g

TOMATO CASSEROLE WITH ONIONS AND CHEESE



Tomato Casserole With Onions and Cheese image

This easy layered tomato casserole is a great side dish that you can serve alongside a variety of entrées. Basil adds flavor to the dish.

Provided by Diana Rattray

Categories     Side Dish

Time 55m

Number Of Ingredients 8

4 ripe tomatoes (medium)
4 onions (small)
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried basil (or 2 teaspoons finely chopped fresh basil)
3/4 cup shredded cheddar cheese (or about 6 slices of American cheese, sliced into halves)
1/2 cup panko breadcrumbs
2 tablespoons melted butter

Steps:

  • Gather the ingredients.
  • Preheat oven to 350 F. Lightly grease a 1 1/2-quart casserole.
  • Put onion in a small saucepan and cover with water. Bring to a boil over high heat; reduce heat to low and continue to cook for 10 minutes; drain.
  • In prepared casserole, layer half of the tomatoes and half of the onions. Sprinkle with half of the salt, pepper, and basil. Top with half of the cheese. Repeat the layers.
  • In a bowl, combine panko crumbs with melted butter; sprinkle over top of the casserole.
  • Bake in preheated oven for 30 to 35 minutes or until tomatoes are tender and topping is golden brown.

Nutrition Facts : Calories 159 kcal, Carbohydrate 14 g, Cholesterol 24 mg, Fiber 2 g, Protein 6 g, SaturatedFat 5 g, Sodium 404 mg, Sugar 5 g, Fat 9 g, ServingSize 6 servings, UnsaturatedFat 0 g

BAKED TOMATO CASSEROLE



Baked Tomato Casserole image

Make and share this Baked Tomato Casserole recipe from Food.com.

Provided by pines506

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

3 slices stale bread
1 (32 ounce) can whole tomatoes
1 teaspoon salt
1 dash pepper
1 tablespoon sugar
1 tablespoon cornstarch
1 small onion, diced
grated cheddar cheese

Steps:

  • Break bread into pieces and place in buttered 6 x 10 x 2 baking dish.
  • In saucepan, combine tomatoes, seasonings, sugar and cornstarch.
  • Cook over medium heat until slightly thickened; pour over bread.
  • Sprinkle with onion and grated cheese.
  • Bake at 350 for 30 minutes.

TOMATO CASSEROLE



Tomato Casserole image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

3 tablespoons olive oil
2 pounds ripe plum tomatoes
Salt and freshly ground black pepper
3 tablespoons chopped flat leaf parsley
1 tablespoon chopped marjoram
1 cup crumbled feta
1 cup day old bread crumbs
1 teaspoon paprika
Serving suggestion: Crusty bread.

Steps:

  • Preheat oven to 400 degrees F.
  • Brush a casserole dish with olive oil. Slice tomatoes evenly 1/8-inch thick and place 1 layer in a 1 1/2-quart casserole. Season with salt and pepper; sprinkle with half of herbs and all of feta. Do another layer of tomatoes and repeat process with herbs and salt. Top with bread crumbs and paprika, and cook in the oven for 40 minutes. Serve with crusty bread.

CABBAGE HAMBURGER BAKE



Cabbage Hamburger Bake image

You'll need only five ingredients to make this economical casserole. White rice, potatoes or bread would make a nice accompaniment.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 5

1 pound ground beef
1 medium onion, chopped
1 to 1-1/2 teaspoons salt
1 medium head cabbage, chopped
1 can (10-3/4 ounces) condensed tomato soup, undiluted

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salt. In a greased 2-1/2-qt. baking dish, layer half of the beef mixture, cabbage and soup. Repeat layers (dish will be full). , Cover and bake at 350° for 50-60 minutes or until cabbage is tender. Serve with a slotted spoon.

Nutrition Facts :

TOMATO CASSEROLE



Tomato Casserole image

Fresh tomatoes star in this delicious casserole from Debbie Campbell of Peterborough, Ontario. "This is a great side dish, very simple and fast," she says. "It's especially tasty when tomatoes are from the garden or, in my case, when I get a basket from the farmers' market."

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 8

6 medium tomatoes, chopped
1 small onion, chopped
2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon butter, melted

Steps:

  • In a large bowl, combine the tomatoes, onion, sugar, salt and pepper. Transfer to a 2-qt. baking dish coated with cooking spray. Combine the bread crumbs, cheese and butter; sprinkle over tomato mixture. , Bake, uncovered, at 350° for 25-30 minutes or until golden brown.

Nutrition Facts : Calories 129 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 334mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

BAKED GNOCCHI CASSEROLE IN CREAMY TOMATO SAUCE



Baked Gnocchi Casserole in Creamy Tomato Sauce image

Pillowy bites of gnocchi smothered in a silky tomato sauce, topped with golden cheese. Comfort food heaven! Though I make this with store bought Marinara Sauce, I like to freshen up the flavours by simmering it will garlic and onion before using.

Provided by Nagi

Categories     Dinner

Time 42m

Number Of Ingredients 9

1 ½ pounds gnocchi (store bought)
1 tablespoon olive oil
2 garlic cloves (minced)
½ onion (finely chopped)
700 ml marinara sauce (24 ounces)
½ cup heavy cream
1 teaspoon Italian seasoning ((optional))
1 cup mozzarella cheese (grated)
½ cup basil leaves (torn/chopped)

Steps:

  • Preheat oven to 350°F.
  • Cook gnocchi according to packet directions. Drain and transfer to 1.5 quart baking dish.
  • Heat oil in a skillet over medium-high heat. Add garlic and onion, cook for 1 ½ minutes.
  • Add marinara sauce. Turn heat down and bring to simmer. Stir through cream and Seasonings, if using.
  • Pour over gnocchi. Stir to spread out. Top with cheese. Bake for 20 minutes or until cheese is melted and golden.
  • Garnish with basil leaves if desired and serve immediately.

Nutrition Facts : Calories 400 kcal, Carbohydrate 58 g, Protein 15 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 36 mg, Sodium 1372 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

SUMMER TOMATO CASSEROLE



Summer Tomato Casserole image

I always serve this casserole with salmon as it complements the fish very well.

Provided by Cooking Brunette

Categories     Main Dish Recipes     Casserole Recipes

Time 35m

Yield 4

Number Of Ingredients 4

6 vine ripened tomatoes, sliced
1 tablespoon mayonnaise (such as Hellman's®)
1 cup shredded Cheddar cheese
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place a layer of tomato slices in an 8x8 inch baking pan. Spread a thin layer of mayonnaise on the tomatoes and sprinkle with about 1/4 of the Cheddar cheese and salt and pepper. Repeat layers, ending with the rest of the shredded cheese.
  • Bake until tomatoes are softened and cheese is melted and bubbly, 20 to 25 minutes.

Nutrition Facts : Calories 171.8 calories, Carbohydrate 7.7 g, Cholesterol 31 mg, Fat 12.5 g, Fiber 2.2 g, Protein 8.7 g, SaturatedFat 6.4 g, Sodium 204.3 mg, Sugar 5 g

BAKED TOMATO-ONION CASSEROLE



Baked Tomato-Onion Casserole image

An easy and low calorie side dish that could be served with any meat dish. I found this in Everyday Food magazine and have use Vidalia onions and added garlic for our taste. The Vidalia's are soooo sweet!

Provided by mama smurf

Categories     Onions

Time 55m

Yield 8 serving(s)

Number Of Ingredients 5

4 large tomatoes, cut crosswise inot 1/2-inch slices (about 2 pounds)
2 medium red onion, cut crosswise into 1/4 -inch rounds (about 1 pound)
2 tablespoons extra-virgin olive oil
1 -2 minced garlic clove
coarse salt and pepper

Steps:

  • Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, arrange tomatoes and onions in rows, overlapping slightly. Sprinkle with the minced garlic and drizzle with oil and season with salt and pepper. Bake until tomatoes are lightly browned and onions are tender, about 45 minutes. Serve warm or at room temperature.

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