Tomato Casserole
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Tomato Casserole
This recipe was prepared as a part of a contest in which I had to prepare a dish with tomato as the main ingredient.You can find so many recipes of tomato as its an integral part of our day to day cooking. I wanted to make a new and a different tomato dish. After much research I finally decided to make this recipe which I found tasty and healthy too.I have customized the recipe accordingly.
Yield: 2-4 servings
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Ingredients
- For Sauce:
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Onion 1,cut into long slices
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Skimmed/Low fat milk 1 small cup
- For the Casserole:
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3
-chopped into medium size pieces &
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Capsicum ½,cut into medium size pieces.
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Black olives,Sliced/chopped 2-3 tsp (optional)
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Cheese (Part skimmed milk) 2 tbsp
Method
For Sauce
In a small, heavy saucepan butter over low heat.
Saute onions till they become golden brown.
Blend 1 tablespoon of flour into the melted butter and add salt and black pepper powder. Cook over low heat, stirring, for 4 – 5 minutes.
Slowly add milk, stirring constantly and continue cooking slowly until smooth and thickened.
Finally add the bread crumbs and mix well.
For Casserole
Preheat the oven to 375° C .
After you finish making the sauce keep it aside and let it cool.
In a pan, cook tomatoes pieces(not the slices) and capsicum for 5–6 mins till they become a bit soft.
Take a casserole or a baking dish and layer half of the tomato capsicum mixture in the bottom.
Sprinkle a little crushed red pepper if you have and then add half of the sauce mixture over the tomato layer.
Layer remaining tomato capsicum mixture and then put the remaining sauce layer over it.
Sprinkle half of the cheese over it.
Now top with corn kernels and round tomato slices and olives (optional).
Bake at 400° C for 25–30 mins or till the tomatoes are tender.
Remove from the oven. Let it cool.
Garnish with remaining cheese and serve.
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- Tomato Casserole
