Tomato Casserole

Emma Chapman

By
@SOUPLUVA

Tomato Pie is really a savory tomato casserole. I first had it at Mary Mac's Tea Room on Ponce DeLeon Avenue in Atlanta. The recipe was not in their cookbook and I asked to have the cook come to my table. She wrote the recipe in the book for me. Needless to say she did not give me all the details. I have researched and come up with the full recipe. It never fails to bring rave reviews whenever I serve it. Everyone wants the recipe. This is easy to divide and use a smaller dish.


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Comments:

Serves:

14-15

Prep:

10 Min

Cook:

50 Min

Method:

Bake

Ingredients

2 Tbsp
olive oil
2
sweet onions, sliced paper thin
salt and pepper
3 1/2 c
ritz cracker crumbs
2 can(s)
(28 oz) each diced tomatoes, undrained
2 1/2 c
mayonnaise
1 1/2 c
grated extra sharp cheese
1 1/2 c
shaved parmesan cheese
2 Tbsp
basil, dried

Directions Step-By-Step

1
Preheat oven to 375F.
2
Grease a 9 x 13 inch baking dish with olive oil or butter.
3
Heat 2 tablespoons olive oil in a large skillet over medium heat and add onions. Cook stirring occasionally until soft and translucent, 4 to 5 minutes.
4
Add salt and freshly ground pepper to taste.
5
Remove from heat and set aside.
6
Crush Ritz crackers in the sleeve or in a food processor. Reserve 1/2 cup crumbs for the topping.
7
Place half of the remaining crumbs in the bottom of the baking dish.
8
Pour 1 can diced tomatoes with juice over the Ritz cracker crumbs.
9
Layer half of the sauteed onions on top of the tomatoes.
10
Add remaining tomatoes and onions.
11
Sprinkle remainging half of the cracker crumbs over the tomato-onion mixture.
12
In a bowl combine the mayonnaise, cheddar cheese, parmesan cheese and basil.
13
Spread the mayonnaise mixture over the top and sprinkle on the reserved 1/2 cup cracker crumbs.
14
Bake for about 50 minutes or until mixture begins to brown and is slightly bubbling around the edge.

About this Recipe

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Soy Free