Juicy tomato is one of the versatile products that can be combined with almost any ingredient. You can make a casserole from tomatoes with cheese, mushrooms or with meat and hot peppers. They will echo equally well with salmon slices or vegetable notes in a dish. Among all the variety of flavor combinations, you can choose exactly what will be in perfect harmony with the rest of the dishes on the table.
It is necessary
-
- tomatoes - 1 kg;
- Dutch cheese - 100 g;
- Emmental cheese - 100 g;
- cheese "Maasdam" - 100 g;
- dried provencal herbs - 30 g;
- almonds - 100 g;
- cream - 150 ml;
- garlic - 5 cloves;
- coarse sea salt;
- olives
- pickled seedless - 130 g.
- Kitchen appliances and utensils:
- baking dish;
- faience mortar and pestle;
- coarse grater;
- knife;
- board for cutting vegetables.
Instructions
Step 1
Prepare the tomato casserole from ripe fruits, without rot and stains. Before cooking, wash the tomatoes in clean running water and blanch for a few seconds. Remove the skin from the scalded fruit with a sharp long knife. Cut the peeled tomatoes into large round slices at least a centimeter thick.
Step 2
Wash and dry the baking dish in an oven. Lay the tomato slices in a dense layer and sprinkle with sea salt. Grate Dutch cheese on top of the tomatoes. Vegetable casserole with tomatoes should be flaky. Season the cheese with dried Provencal herbs, pour over with cream.
Step 3
Lay out the second layer of tomatoes, salt. Grind the almonds in a mortar with salt and garlic and cover the tomatoes with the hot mixture. Grate "Emmental" so that it completely covers the layer of tomatoes and nuts. Tomato and cheese dishes go well with almonds and garlic.
Step 4
Add the third layer of tomatoes, salt and scatter olives randomly. On top, grate the final layer of Maazdam cheese, season with dry Provencal herbs and cover with the remaining cream.
Step 5
Send the tomato casserole to the oven for twenty minutes. On average, the temperature in the oven should be at least two hundred degrees. As soon as the top layer is covered with a crust, the puff tomato casserole is ready. Serve the baked tomatoes with cheese and nuts in flat plates on the leaves of a young, crispy lettuce. Among the drinks for the casserole, offer chilled fruit drink or natural juice.
