Casserole with tomato and mozzarella

Ingredients for 4 servings:

• 800 g beefsteak tomatoes
• 400g mozzarella
• 2 m.-sized onion(s)
• 2 cloves garlic
• 125 ml olive oil
• 6 slices of wholemeal toast
• 1 tsp salt
• n. B. Pfeffer
• Thyme, fresh
• some butter for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with toast base

Grease an ovenproof dish with butter. Preheat the oven to 220 degrees Celsius. Wash and dry the tomatoes, halve them, and cut them into 0.5 cm thick pieces, removing the stems. Cut the mozzarella into 0.5 cm thick pieces. Peel and finely dice the onions and garlic clove. Mix the olive oil with the garlic and onions. Season with pepper. Cut the bread into shapes large enough to line the bottom of the baking dish. Drizzle some of the seasoned olive oil over the bread. Spread the tomatoes and mozzarella on the bread in a shingle pattern, lightly salting the tomatoes. Drizzle the remaining olive oil over the casserole, then bake it in the oven on the middle rack for 30 minutes. In the meantime, wash and dry the thyme, remove the stems, chop finely, and add it to the finished casserole.