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. Pre-heat the oven to 220 degrees Celsius.
2. Wash tomatoes, dry them, halve and cut into 0.5 cm thick pieces and cut out the stalks. Also cut the mozzarella into 0.5 cm thick pieces. Peel and dice the onions and the clove of garlic.
3. Mix the olive oil with the garlic and onions. Season with pepper. Cut the toast in such a way that the bottom of the baking dish can be covered with it. Drizzle some of the seasoned olive oil over the bread.
4. Spread the tomatoes and mozzarella on the bread like a roof tile, lightly salting the tomatoes. Drizzle the rest of the olive oil over the casserole, then bake it in the oven for 30 minutes on the middle rack.
5. In the meantime, wash and dry the thyme, remove the stalks, chop them up and place on the finished casserole.