Casserole with Tomato and Mozzarella

Summary

Ingredients

• 800 g beefsteak tomato (s)
• 400 g mozzarella
• 2 medium onion (s)
• 2 cloves garlic
• 125 ml olive oil
• 6 slices toast bread (whole grain)
• 1 teaspoon salt
• pepper
• Thyme, fresh
• some butter for the pan

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Instructions

1. Butter an ovenproof dish. Preheat the oven to 220°C (428°F).
2. Wash, dry, and halve the tomatoes. Cut into 0.5 cm thick slices and remove the stalks. Cut the mozzarella into 0.5 cm thick slices.
3. Peel and dice the onions and garlic.
4. Mix the olive oil with the diced garlic and onions. Season with salt and pepper.
5. Cut the toast into pieces to cover the bottom of the baking dish. Arrange the toast in a single layer on the bottom.
6. Drizzle some of the seasoned oil mixture over the toast.
7. Arrange the tomato and mozzarella slices on top, overlapping them like roof tiles. Lightly salt the tomatoes.
8. Drizzle the remaining seasoned oil over the entire casserole.
9. Bake on the middle rack for 30 minutes at 220°C (428°F).
10. While the casserole bakes, wash and dry the fresh thyme. Remove the stalks and chop finely.
11. Remove the baked casserole from the oven and scatter the chopped thyme on top.