Ultimate Cheesy Tomato Bake Crustless (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 large ripe tomatoes, sliced 0.6 cm thick
02 -
1.5 cups (150 g) shredded sharp cheddar cheese
03 -
1.5 cups (150 g) shredded mozzarella cheese
04 -
0.5 cup (45 g) grated Parmesan cheese
05 -
0.5 cup (120 g) mayonnaise
06 -
1 small onion, finely diced
07 -
1 tbsp (15 ml) olive oil
→ Seasonings
08 -
1 tsp (3 g) garlic powder
09 -
1 tsp (1 g) dried basil
10 -
1 tsp (1 g) dried oregano
11 -
Salt and freshly ground black pepper, to taste
12 -
Fresh basil leaves, for garnish
# Instructions:
01 -
Preheat oven to 175°C. Lightly grease a 23-cm pie plate or similar-sized baking dish.
02 -
Heat olive oil in a small skillet over medium heat. Sauté diced onion until soft and translucent, about 3–4 minutes. Set aside to cool slightly.
03 -
In a medium bowl, combine shredded cheddar, mozzarella, grated Parmesan, mayonnaise, garlic powder, dried basil, dried oregano, and the cooked onion. Mix well until thoroughly incorporated. Season to taste with salt and black pepper.
04 -
Arrange tomato slices in overlapping layers in the prepared baking dish.
05 -
Spread the cheese mixture evenly over the tomatoes, ensuring full coverage.
06 -
Bake for 25–30 minutes, or until the top is golden brown and bubbly.
07 -
Allow to cool for 5–10 minutes, then garnish with fresh basil before serving.
# Notes:
01 -
For optimal results, use ripe, in-season tomatoes. Lightly salting and draining cut tomatoes on paper towels helps prevent excess moisture.
02 -
Cheese may be substituted with Gruyère, goat cheese, or feta for flavor variation. For additional heat, incorporate 0.25 tsp red pepper flakes in the cheese mixture.
03 -
For a more substantial dish, add cooked, crumbled bacon between the tomato layers and cheese.
04 -
Pairs well with a simple arugula salad or roasted asparagus.