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Vidalia Onion and Tomato Bake Recipe

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This recipe for Vidalia Onion and Tomato Bake is from The Weber Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 egg yolk
2 pounds ripe tomatoes, peeled
Salt and freshly ground black pepper
1/3 cup plain bread crumbs
4 tbsp. light mayonnaise
3/4 cup thinly sliced Vidalia onions
1/4 teaspoon fresh thyme leaves
2 tablespoons chiffonade fresh basil
1 cup grated mozzarella cheese
2 tablespoons extra-virgin olive oil
2 tablespoons grated Parmesan
Directions:
Directions:
Preheat oven to 375 degrees F.

Slice the tomatoes, discarding the stem and root ends, into 1/4-inch slices and lightly season with the salt and pepper.

Sprinkle about 1/3 of the bread crumbs in the bottom of the pan. In a small bowl combine the mayonnaise with the egg yolk and stir until smooth. Place a layer of tomatoes in the bottom of the pan over the breadcrumbs, using about half of the tomatoes, then top with half of the sliced onions. Drizzle with half of the mayonnaise mixture, half of the thyme and basil, half of the mozzarella cheese. Top with half of the remaining breadcrumbs then top with the remaining tomato slices, remaining onions, remaining mozzarella, remaining mayonnaise mixture, and remaining thyme and basil. Top with the remaining bread crumbs and drizzle with the olive oil. cover with the Parmesan cheese, place in the oven and bake until bubbly hot and golden brown, about 1 hour and 15 minutes. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving. Serve warm or at room temperature.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minues
Personal Notes:
Personal Notes:

Nutritional Information - 1 Serving
Calories = 285
Total Fat = 18 g
Sat. Fat = 5.1 g
Cholesterol = 22 mg
Sodium = 414 mg
Carbohydrate = 19.8 g

 

 

 

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