Vegan Scalloped Tomatoes With Basil Recipe

About this recipe

A comforting vegan dinner dish featuring layers of juicy tomatoes, seasoned bread cubes, and fragrant basil, baked to perfection. Perfect for those seeking a plant-based, flavorful solution for dinner.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Sussex Wholefoods Organic Dried Basil
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• 500G Baker Street Seeded Rye Bread
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• 250Ml Ktc Coconut Oil 250ml
• - Silver Spoon Granulated Sugar
• - Tata Salt

Instructions

1. 1. Preheat your oven to 375°F (190°C) and lightly grease a 1 1/2-quart casserole dish with coconut oil.
2. 2. Heat 3 tablespoons of coconut oil in a saucepan over medium heat. Add 1/2 cup of finely chopped onion and sauté until softened, about 5 minutes.
3. 3. Stir in 1 tablespoon of sugar, 1/4 teaspoon of dried basil, 1 teaspoon of salt, and 1/8 teaspoon of pepper. Add 2 cups of small cubes of rye bread and toss to coat evenly.
4. 4. Arrange half of the 2 cups of chopped tomatoes in the prepared casserole dish. Spread half of the bread mixture over the tomatoes.
5. 5. Repeat the layers with the remaining chopped tomatoes and bread mixture.
6. 6. Bake the casserole, uncovered, in the preheated oven for 40 to 45 minutes, or until the top is golden and crispy.
7. 7. Remove from the oven and let cool for a few minutes before serving. Enjoy your vegan scalloped tomatoes as a hearty dinner option!