Baked Tomato Casserole

By srumbel

We are enjoying some GORGEOUS Spring weather this week which makes me long for the days when I can grab a fresh from the garden tomato and have a fresh tomato sandwich. Till then, I will just enjoy this tomato casserole which is good at any time of the year but for the moment calms a craving.
from thepost-itplace.com

Ingredients

• 2 1/2 Tablespoons Olive Oil
• 3 Tablespoons fresh flat leaf parsley, chopped
• 2 1/2 pounds firm ripe tomatoes
• 1 teaspoon sugar (approx.)
• 3/4 cup bread crumbs
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• salt to taste
• 1/2 cup Parmesan cheese, grated
• chopped parsley for garnish

Preparation

Step 1

Preheat oven to 400 degrees. Brush a baking dish with 1 tablespoon of the olive oil. Sprinkle the bottom of the casserole dish with the 3 TBSP of chopped parsley. Cut tomatoes in slices and place in the casserole dish, overlapping slightly. Sprinkle the tomatoes with the salt and sugar. In a bowl mix the breadcrumbs, chili powder and paprika. Add in the remaining olive oil and mix well. Sprinkle on top of the tomatoes. Bake for 45 minutes. Remove from oven and sprinkle with Parmesan cheese and return to oven until cheese is completely melted, approx 5 minutes. Sprinkle with chopped parsley for garnish and serve while warm.