Today I’m going to share with you with my recipe for the most amazing side dish ever. I get so sad this time of year because it’s the end of the season for my garden and the Jersey Fresh Tomato. I went outside and gathered what will probably be the last harvest to make my most favorite side dish to complement my birthday dinner. It’s simple, fast, and easy to make. It’s cheesy, gooey, crunchy, and exploding with Unami. One word description: Glorious.

Tomato & Cheese Casserole

You will need:

• The highest quality, freshest, juiciest, ripest tomatoes you can source
  (do not attempt this with those mealy, anemic, disgusting fleshy pink orbs that supermarkets try to pass off as tomatoes in the winter time)
• A good olive oil
• Panko breadcrumbs
• Parmigiano Reggiano
• Shredded Cheddar
• Shredded Mozzarella
• Garlic Powder
• Salt
• Pepper
• Italian Seasoning
• Oregano
• Paprika

You can make this as many layers as you want to feed as many people as required. I used to always do 3 layers. Being short on tomatoes and making it for only 2 people, I accidentally discovered that I prefer to do 2 layers because it comes out a bit crunchier. Regardless of how many layers you do, it will be amazing.

Consideration: You’re going to have to adjust the amount olive oil and breadcrumbs required based on how juicy your tomatoes are. If your tomatoes aren’t juicy and you use too many breadcrumbs and not enough olive oil it will turn out dry.

Step 1:

First, select your casserole or pie dish and drizzle a few tablespoons of olive oil in the bottom.

Step 2:

Second, cover the bottom of the dish with Panko breadcrumbs.

Step 3:

Next, add a layer of thick tomato slices on top of the breadcrumbs without overlapping.
Sprinkle with salt, pepper, and plenty of garlic powder. Evenly spread a pinch of Italian Seasoning and Oregano.

Don’t get like an animal with the Italian Seasoning and Oregano, it will take over the whole dish and ruin it.

Step 4:

Next, lightly grate some Parmigiano Reggiano over the tomato slices. Not too much, it’s salty.
Bury the layered tomatoes with equal amounts of shredded cheddar and mozzarella.

Step 5:

Drink a glass of wine. Build as many more desired layers on top by repeating the process in the exact same order. Olive Oil, Breadcrumbs, Tomatoes, Seasonings, Cheeses.

Step 6:

Sprinkle some extra breadcrumbs, olive oil, and Paprika on top of your final layer.
Finally, bake in preheated oven at 375 degrees for about 45 minutes to 1 hour. Drink 3 more glasses of wine.

Step 7:

Serve with dinner and Enjoy! If there’s any leftover, you’ll be eating them cold right out the container while standing in front of the fridge tomorrow morning.

DO NOT PISS OFF THE @angrybartender
Upvote, Comment (carefully), Follow, and Re-Steem