Tomato-Onion Casserole

Name: Tomato-Onion Casserole
Prep time: 10 min
Total time: 55 min
Ingredients: 4 large tomatoes (about 2 pounds), cut crosswise into ½-inch slices; 1 large or 2 medium red onions (about 1 pound), cut crosswise into ¼-inch rounds; 2 tablespoons extra-virgin olive oil; Coarse salt and ground pepper

3.7

(53)

3 Reviews

By

Martha Stewart Test Kitchen

Updated on January 22, 2018

Prep Time:

10 mins

Total Time:

55 mins

Servings:

8

If you're a fan the juicy flavor of roasted tomatoes, this easy brunch dish is for you.

Ingredients

4 large tomatoes (about 2 pounds), cut crosswise into ½-inch slices
1 large or 2 medium red onions (about 1 pound), cut crosswise into ¼-inch rounds
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper

Directions

Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, arrange tomatoes and onions in rows, overlapping slightly. 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.

Originally appeared: Everyday Food, May 2011