Best 3 Summer Tomato Casserole Recipes

Indulge in a symphony of flavors with our delectable Summer Tomato Casserole, a delightful dish that captures the essence of the season's bounty. This savory casserole features layers of juicy tomatoes, aromatic herbs, and a medley of flavorful cheeses, all harmoniously combined to create a culinary masterpiece. Discover a collection of tantalizing variations, including a classic version, a cheesy delight, a tangy twist with goat cheese, and a vegetarian option that celebrates the beauty of fresh garden vegetables. With its vibrant colors and irresistible aroma, this Summer Tomato Casserole promises a feast for both the eyes and the palate, making it a perfect centerpiece for any gathering.

Here are our top 3 tried and tested recipes!

TOMATO VEGETABLE CASSEROLE

Tomato Vegetable Casserole image

Provided by Giada De Laurentiis

Categories side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 medium potato, peeled and cut into 1/2-inch pieces
1 medium yam, peeled and cut into 1/2-inch pieces
1 red bell pepper, seeded and cut into 1/2-inch pieces
2 carrots, peeled and cut into 1/2-inch pieces
5 tablespoons olive oil
1 red onion, thinly sliced into rings
2 small or 1 large zucchini, cut crosswise into 1/4-inch-thick pieces
Salt and pepper
2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
1/2 cup grated Parmesan
2 tablespoons dried Italian-style bread crumbs
Fresh basil sprigs, for garnish

Steps:

Preheat the oven to 400 degrees F.
Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.
Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.
Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil.
Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired.

TOMATO CASSEROLE

Tomato Casserole image

Provided by Michael Symon : Food Network

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
2 pounds ripe plum tomatoes
Salt and freshly ground black pepper
3 tablespoons chopped flat leaf parsley
1 tablespoon chopped marjoram
1 cup crumbled feta
1 cup day old bread crumbs
1 teaspoon paprika
Serving suggestion: Crusty bread.

Steps:

Preheat oven to 400 degrees F.
Brush a casserole dish with olive oil. Slice tomatoes evenly 1/8-inch thick and place 1 layer in a 1 1/2-quart casserole. Season with salt and pepper; sprinkle with half of herbs and all of feta. Do another layer of tomatoes and repeat process with herbs and salt. Top with bread crumbs and paprika, and cook in the oven for 40 minutes. Serve with crusty bread.

TOMATO CASSEROLE

Tomato Casserole image

Fresh tomatoes star in this delicious casserole from Debbie Campbell of Peterborough, Ontario. "This is a great side dish, very simple and fast," she says. "It's especially tasty when tomatoes are from the garden or, in my case, when I get a basket from the farmers' market."

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

6 medium tomatoes, chopped
1 small onion, chopped
2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon butter, melted

Steps:

In a large bowl, combine the tomatoes, onion, sugar, salt and pepper. Transfer to a 2-qt. baking dish coated with cooking spray. Combine the bread crumbs, cheese and butter; sprinkle over tomato mixture. , Bake, uncovered, at 350° for 25-30 minutes or until golden brown.

Nutrition Facts : Calories 129 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 334mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

Tips:

Select ripe and flavorful tomatoes: The quality of the tomatoes used will greatly impact the flavor of the dish. Choose tomatoes that are firm, have a deep red color, and smell fresh.
Use a variety of herbs: The combination of fresh basil, thyme, and oregano adds a delightful aroma and flavor to the casserole. Feel free to adjust the proportions or add other herbs like rosemary or marjoram to suit your taste.
Don't overcook the vegetables: The eggplant, zucchini, and bell pepper should retain a slight crunch to provide texture and freshness to the casserole. Overcooking will make them mushy and detract from the overall dish.
Use a good quality cheese: The melted cheese adds richness and creaminess to the casserole. Opt for a flavorful cheese like mozzarella, cheddar, or Parmesan that will complement the other ingredients well.
Serve immediately: The casserole is best enjoyed fresh out of the oven. The combination of hot, melted cheese, tender vegetables, and aromatic herbs creates a delightful and comforting meal.

Conclusion:

The Summer Tomato Casserole is a vibrant and flavorful dish that captures the essence of the season's bounty. With its colorful layers of fresh vegetables, fragrant herbs, and melted cheese, this casserole makes for a delightful main course or side dish. Whether you're hosting a summer gathering or simply looking for a comforting meal, this recipe is sure to impress with its ease of preparation and delicious results.