Too Many Tomatoes Casserole
Our good friend Krista is an excellent cook, and she submitted this great recipe as another alternative to the more popular tomato dishes. Bon appetit!
This summer I was not able to grow my own garden, but have many friends that keep donating me their tomatoes that are abundant right now. I wanted to do something different with them besides the stand by BLT and Caprese Salad, so I found a recipe on Food.com for a tomato casserole that my family loved.
3 Tablespoons Olive Oil
2 lbs ripe tomatoes
Salt and Black Pepper
3 Tablespoons Chopped Fresh Parsley
1 Tablespoon Chopped Marjoram
1 Cup Crumbled Feta Cheese
1 Cup Day Old Bread Crumbs
1 Teaspoon Paprika
Preheat oven to 400 degrees. Brush casserole dish with olive oil. Slice tomatoes about 1/8 inch thick and place 1 layer in 1/2 quart Pyrex dish. Season with salt and pepper, sprinkle with 1/2 herbs and all feta. Do another layer of tomatoes and repeat with herbs and salt. Top with bread crumbs and paprika and cook for 40 minutes. Enjoy!