Light Tomato Casserole with Feta Cheese and Crispy Roasted Onion Top

Summary

Ingredients

• 1 kg tomato (s)
• 20 basil leaves
• 200 g sheep cheese
• 75 g fried onions
• 2 tablespoon vegetable stock, instant
• 2 tablespoon olive oil
• salt and pepper
• sugar

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Instructions

1. Wash the tomatoes, cut in half, remove the stem and cut into thick (approx. 1 cm) slices (with cocktail tomatoes it is sufficient if they remain halved). Wash the basil leaves briefly, chop them roughly and put them together with the tomatoes in a large baking dish. Simply sprinkle the powdered vegetable stock and 2 teaspoons of sugar over the tomatoes. If you like, you can add other herbs / spices here, I like it best with just the fresh basil. You should be careful with further seasoning, as sheep`s cheese and roasted onions bring a lot of seasoning with them.
2. Crumble the sheep`s cheese over the tomatoes and drizzle everything with the olive oil. Finally, spread the fried onions over the top and put them in the oven. 20-25 minutes at 150 degrees should be enough.
3. You have to be careful not to burn the fried onions, i.e. the middle rack, and possibly the lower one in between.
4. Couscous or rice goes well with it. Because the tomatoes are so juicy, you usually don`t need any more sauce. By the way, it doesn`t taste badly cold either.