Provencal Tomato Casserole - KOTA Territory News

Provencal Tomato Casserole

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6 medium tomatoes
1 1/2 cups fresh bread crumbs
1/4 cup freshly chopped green onions (white and green parts)
1/4 cup freshly chopped basil (or 2 tablespoons dried basil)
2 tablespoons freshly chopped parsley
2 tablespoons freshly chopped garlic
1 teaspoon freshly chopped thyme (or 1/2 teaspoon dried thyme)
1 teaspoon coarse kosher salt
2 tablespoons balsamic vinegar
1/2 cup shredded Gruyere cheese (or Mozzarella)
2 to 3 tablespoons olive oil

Preheat oven to 400 degrees.

Cut tomatoes into 4 slices each and overlap slices in casserole to cover bottom of dish.

In a small bowl, combine bread crumbs, green onions, basil, parsley, garlic, thyme and salt and sprinkle mixture evenly over tomatoes. Drizzle with balsamic vinegar and sprinkle with cheese. Drizzle with olive oil. (At this point, casserole can be covered and held at room temperature for up to 2 hours, or refrigerated overnight. If chilled, add 10 minutes to baking time.)

Bake for 15 to 20 minutes, until bread crumbs are crisp. Remove from oven and serve warm.

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