Roasted Tomato Casserole
May 16, 2013
Categories: Fresh Tomatoes, Casseroles, Side Dishes, Fruit, Tomato, North American, Pacific Northwest, Pacific Rim, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Brunch, Entertaining, Fall/Autumn, Ladies Luncheon, Regional Holiday, Romantic Dinner, Summer, Sunday Dinner, Valentine's Day, Winter, Weeknight Meals, Oven Roast, Toaster Oven, Diabetic, Heart Healthy, Make it from scratch, Herbs, Spring more
"Delicious side dish from Canadian Living mag"
- Serving Size: 1 (217.7 g)
- Calories 268.8
- Total Fat - 18.8 g
- Saturated Fat - 3.3 g
- Cholesterol - 4 mg
- Sodium - 516.4 mg
- Total Carbohydrate - 21.7 g
- Dietary Fiber - 3 g
- Sugars - 7.4 g
- Protein - 5.5 g
- Calcium - 107.2 mg
- Iron - 1.8 mg
- Vitamin C - 28.8 mg
- Thiamin - 0.2 mg
Cut each tomato lengthwise into 6 wedges.
In bowl, toss tomato wedges with half of each of the oil, salt and pepper.
Arrange tomatoes, cut side up in 13x9 inch glass baking dish, roast in 400f degree oven for 30 minutes.
Meanwhile in bowl, combine bread crumbs, garlic, parsley and remaining oil, salt and pepper.
Remove tomatoes from oven, sprinkle with bread crumb mixture.
Roast until bread crumb mixture is golden, about 20 minutes.
Sprinkle with cheese, if using and return to oven for another 5 minutes, until cheese melts.
Tips & Variations
No special items needed.