Light Tomato Casserole with Feta Cheese and Crispy Roasted Onion Top
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- You have to be careful not to burn the fried onions, i.e. the middle rack, and possibly the lower one in between.
- 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.
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