This cheesy baked tomato casserole turns ripe summer tomatoes into a bubbly, cheesy side dish. Layers of tomatoes, seasoned bread crumbs and two cheeses, all baked until golden on top.
Â
Why I Love This Summer Tomato Casserole Recipe
This is my kind of savory side dish for summer. It uses simple ingredients, just tomatoes, garlicky bread crumbs, olive oil and cheese, but they are so flavorful together. The crumbs soak up all that juicy, vibrant tomato flavor while the cheese turns crispy and golden on top.
If you love baked tomato dishes, this one is a close cousin to my potato and tomato bake, just without the potatoes. The flavors remind me of my tomato cheese pie just without a crust, and if your counter is overflowing with tomatoes, I have more than 30 fresh tomato recipes to help you use them up.
Ingredient Notes
- Tomatoes: Choose ripe but firm tomatoes that hold their shape when sliced, Roma or vine-ripened work well. Soft or overripe tomatoes release too much moisture as they bake.
- Bread crumbs: Plain dry bread crumbs work best. Toasting them in the skillet with the onion and garlic gives them extra flavor before the layers even go in the oven.
- Olive oil: You’ll use it twice, first for cooking the crumb mixture and then drizzled over the top layer to help it turn golden.
- Onion and garlic: Cooked until tender, they season the crumbs from the start. Use one or two cloves of garlic depending on how much you love it.
- Parmigiano: Freshly grated is best, it adds that salty, nutty flavor between the layers.
- Mozzarella or gruyere: Use a firm mozzarella so the baked cheesy tomato casserole doesn’t get too watery, or try gruyere if you want a nuttier taste.
- Dried basil and oregano: These season the crumb mixture along with the salt and pepper.
- Fresh basil: Chopped and sprinkled on just before serving for the best aroma and a fresh finish.
How to Make Cheesy Baked Tomato Casserole
Start by pre-heating the oven and lightly greasing a square pan. In a medium skillet, heat the olive oil, then add the onion and garlic and cook until tender. Don’t let the garlic brown or it turns bitter.
Stir in the bread crumbs, salt, basil, oregano and pepper, and cook, stirring often, for a couple of minutes. Toasting the crumbs this way lets them pick up the flavor of the onion and garlic before they ever hit the oven.
Now the fun part, the layers. Start with a layer of sliced tomatoes, sprinkle with some of the crumb mixture and parmigiano, and continue for another two layers. Don’t worry about making it perfect, it all bakes together beautifully.
On the final layer, drizzle with the remaining tablespoon of olive oil and top with the shredded cheese. Cover with foil and bake, then uncover and bake another 5 minutes, broil if you need to, until the top is golden. A sprinkle of fresh basil before serving and it’s ready.
Tips and variations
- Drain juicy tomatoes:Â If your tomatoes are extra seedy or juicy, sprinkle the slices with a little salt and let them sit on paper towels for 15-20 minutes before layering. It keeps the casserole from getting watery.
- Adjust the salt and pepper:Â The parmigiano adds saltiness too, so taste the crumb mixture and season lightly, you can always add more.
- Let it rest:Â Give the cheesy tomato casserole 5 minutes out of the oven before serving so the layers hold together when you scoop.
- Use homemade crumbs:Â Day-old bread pulsed in the food processor works beautifully if you have some to use up.
- Add some heat:Â A pinch of red pepper flakes in the crumb mixture gives it a gentle kick.
This Cheesy Baked Tomato Casserole is a simple yet satisfying side dish that lets the fresh flavor of ripe tomatoes shine. Layered with seasoned breadcrumbs, melted cheese, and fragrant basil, it’s the perfect addition to summer meals, holiday tables, or a comforting weeknight dinner. Buon Appetito!
- 4 tablespoons olive oil (divided)
- 1-2 cloves garlic (finely chopped)
- 1 small onion (finely chopped)
- 1¼-1½ cups bread crumbs
- 1 teaspoon salt
- ½ teaspoon basil
- ½ teaspoon oregano
- 2-3 dashes black pepper
- 5 medium tomatoes (ripe but firm) sliced
EXTRAS
- â…” cup freshly grated parmigiano
- ½-¾ cup shredded firm mozzarella or gruyere cheese
- 3-4 fresh basil leaves chopped
-
Pre-heat oven to 375F/190C. Lightly grease an 8 inch / 20cm square pan.
-
In a medium skillet over medium heat, add 3 tablespoons of olive oil and heat, add the onion and garlic, cook 2-3 minutes, until tender, stir in the crumbs, salt, basil, oregano and pepper, cook stirring often for 2 minutes.
-
Make 3 layers starting with a layer of tomatoes, sprinkle with a layer of crumbs and some parmigiano, continue for another 2 layers. On the final level drizzle with a tablespoon of olive oil and top with the shredded cheese. Cover with foil and bake for 25-30 minutes, uncover and continue to bake for 5 minutes (broil if necessary) until golden on top. Sprinkle with fresh basil before serving. Enjoy!
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a low oven for about 10 minutes to bring back the topping. I don’t recommend freezing this one, the tomatoes release too much moisture as they thaw and the crumbs turn soggy.
Calories: 296kcal | Carbohydrates: 14g | Protein: 12g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 22mg | Sodium: 995mg | Potassium: 444mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1553IU | Vitamin C: 23mg | Calcium: 309mg | Iron: 1mg | Phosphorus: 221mg
Related
It’s All About Pasta
Amazing pasta recipes to make your mouth water!
Authentic Italian Desserts
75 Traditional Desserts Made Easy