Tomato mozzarella casserole

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 toast (wholemeal toast)
• 1 tsp salt
• ¼ tsp white pepper
• 2 sprigs thyme, fresh
• Butter for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegetarian

Grease an ovenproof dish with butter. Preheat the oven to 220 degrees Celsius. Wash and dry the tomatoes, then slice into 0.5 cm thick slices. Remove the stems. Cut the mozzarella into 0.5 cm thick slices. Peel the onions and garlic and finely dice both. Mix the olive oil with the onion and garlic pieces. Cut the bread into shapes that will line the bottom of the dish. Drizzle some of the seasoned olive oil over the bread. Arrange the tomato and cheese slices on the bread in a shingle pattern, sprinkle the tomatoes with a little salt. Add the pepper to the remaining olive oil, drizzle it over the entire casserole, and then bake it on the middle rack of the oven for about 30 minutes. Rinse the thyme in lukewarm water and pat dry. Remove the coarse stems, chop it finely, and sprinkle it over the finished casserole.