Sunday, August 25, 2013

Rosie Makes A Tomato Casserole.

 Mr. Hawthorne came back from his family reunion
raving about a particular tomato casserole he had.
And this is from late July.
He really didn't offer up much of a description,
except that it was kinda sweet.

I decided to make my version of a tomato casserole,
hopefully to Mr. Hawthorne's expectations.
 And his expectations are quite high.

 I put a thin layer of extra virgin olive oil
 in the bottom layer of a 6" dish.
Add a heaping layer of sliced, homegrown tomatoes.
Something I didn't do which I wish I had -
peel the tomatoes.
I always peel my tomatoes.
Don't know why I didn't this time.
The skins are un-chewable and un-swallowble.

 Freshly ground salt and pepper.

 Add torn basil and dot with goat cheese.

 Another layer of  'maters, salted and peppered and ...

 ... marjoramed.

 Fresh mozzarella from the deli.


 Panko breadcrumbs.

 Crumbled Ritz crackers and a drizzling of extra virgin olive oil.
Bake at 350° for 25 minutes.

 I loved this.
Except for the tomato skins.
What a bother!

Mr. Hawthorne came over and tasted it.
"It's not sweet!"
The one thing he described 
this dish as being was sweet.
And I forgot the sugar.

So we sprinkled a little sugar over top.
Turned it into something else!

I think this would be even better
if you sprinkled maybe a 1/2 - 1 teaspoon sugar
over each tomato layer before baking.
Melted sugar is better.

 Except for the skins.


tortietat said...

Mama made what she called "mater bread." Chunks of left over homemade yeast rolls or biscuits tossed with melted butter then toasted were combined with fresh tomatoes that were salted, peppered and lightly sweetened. Once turned into the casserole dish the mixture was topped with buttered crumbs and baked until bubbly. One of my favorites from childhood.

Rosie Hawthorne said...

Sounds good, Tortietat. Might make another batch today.

SweetPhyl said...

Have mercy, but that looks deelish! How do you think it would work with a thin layer of Vidalias or Matamuskeet Sweets in the layers instead of the scallions?

Rosie Hawthorne said...

Even better, Phyllis.
Don't forget the sugar like I did.

DH said...

I want that. I miss Mama's food. :(

Marilyn said...

You really do have an issue with tomato skins, don't you? What did they ever do to you? ;)

This is from WebMD:
Tomato peels contribute a high concentration of the carotenoids found in tomatoes. The amount of carotenoids absorbed by human intestinal cells was much greater with tomato paste enriched with tomato peels compared to tomato paste without peels, according to a study from Marseille, France. The tomato skin also holds most of the flavonols (another family of phytochemicals that includes quercetin and kaempferol) as well. So to maximize the health propertiesof tomatoes, don't peel them if you can help it!

Rosie Hawthorne said...

Yes, Mar, I have issues with the skins. I can't chew them.

I miss DH. :(