Baked Parmesan Tomato Casserole Recipe

About this recipe

A hearty and flavorful baked dish featuring tomatoes, onions, and parmesan cheese, perfect for a satisfying dinner. This eggetarian recipe is easy to prepare and ideal for solution seekers looking for a quick yet delicious meal.

Ingredients

• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• Pack Tray Of 30 Medium Free Range Eggs
• 420G Kingsford Corn Starch, 420G
• 60G Mill & Mortar Organic Salt Of Hearts, 60G

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a medium saucepan, combine 16 oz of diced tomatoes and 1 tablespoon of corn starch. Cook over medium heat, stirring constantly, until the mixture becomes clear and thickened, about 5 minutes.
3. 3. Stir in 8 oz of finely chopped onion and mix well. Remove from heat.
4. 4. Pour the tomato and onion mixture into a 1-quart casserole dish, spreading it evenly.
5. 5. In a small bowl, whisk together 3/4 cup of grated parmesan cheese, 1 egg, and 1/2 teaspoon of salt until smooth.
6. 6. Spoon rounded teaspoonfuls of the cheese mixture around the edge of the casserole dish, creating a border.
7. 7. Bake the casserole in the preheated oven for 20 minutes, or until the cheese topping is golden and set.
8. 8. Remove from the oven and let it cool for a few minutes before serving. Enjoy your baked parmesan tomato casserole!