Saturday, July 20, 2013

Cheesy Tomato Bake

Do you like fresh tomatoes?  We just “invented” this recipe the other night to use up some of the tomatoes from our garden.  It made a great side dish, but would also be good on a sandwich or as a dip with crackers or toast corners. 
Cheesy Tomato Bake
3 tbl. olive oil
¼ lb. sweet Italian sausage, skins removed (about 2 sausages)
¼ lb. ground beef
1/3 cup chopped onions
½ cup chopped banana and/or Cubanelle peppers
1/3 cup whole kernel corn
1 large clove of garlic, smashed & minced
Salt & pepper to taste
4 oz. cream cheese (broken into small pieces)
2 oz. goat cheese, crumbled
4 tbl. Parmesan cheese, & pepper to taste
1 ¼ cups fresh bread crumbs
8 or 9 medium plum tomatoes, seeded and sliced about 1/4 inch thick
4 tbl. sherry
4 oz. mozzarella cheese, grated

·         Place 1 tbl. of the olive oil in a medium skillet and add the sausage and ground beef, breaking up the meat with a fork and cook for about 7-8 minutes, until just cooked but not browned
·         Add onions, peppers, corn, garlic and salt & pepper, and 2 tbl. of the sherry
·         Cook 5-6 minutes more, stirring often, until most of the liquid is gone
·         Remove from heat and stir in the cream cheese and goat cheese until smooth
·         In a separate bowl, mix together 2 tbl. of the Parmesan and the bread crumbs
·         Spread 2 tsp. of olive oil in the bottom of a 1 ½ quart baking dish
·         Spread 1/3 of the tomatoes over the bottom of the baking dish, then spread 1/3 of the meat/cheese mixture over the tomatoes. 
·         Sprinkle with the bread crumb/Parmesan mixture, then lightly sprinkle with a little olive oil
·         Repeat in layers – after the second layer sprinkle ½ of the Mozzarella cheese on it
·         After the third layer of tomatoes & bread crumb mixture add the rest of the Mozzarella and sprinkle with 2 tbl. of sherry and a little more olive oil
·         Bake at 375° for about 1 hour, until hot and bubbly

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