in Recipes

Tomato – Onion – Casserole

updated

Spread the love

Ingredients for 4 servings:

  • 8 m.-sized onion(s)
  • 600 g mushrooms, fresh
  • 4 garlic cloves
  • 1 kg tomatoes
  • 1 can of tomatoes, pureed
  • 1 tbsp oregano
  • 1 tsp sugar
  • 2 tbsp olive oil, good
  • salt and pepper
  • 1 dashes Tabasco
  • 1 sprig(s) rosemary
  • 1 tsp paprika powder

Instructions

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

Quarter the onions, trim and halve the mushrooms, and mince the garlic. Lightly score the tomatoes crosswise, blanch them in boiling water, rinse, and peel. Dice the tomatoes and season generously with salt, pepper, oregano, garlic, sugar, paprika, and Tabasco. Place the tomato mixture, passata, and olive oil in a baking dish. Arrange the onions and mushrooms on top, season with salt and pepper, and add the rosemary sprig. Bake in a preheated oven at 180°C (350°F) for about 20 minutes on the middle rack. Serve with potatoes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Chocolate muffins

Mediterranean pasta and vegetable pan