Martha Stewart's Tomato Onion Casserole
There is something to be said for truth in advertising when it comes to naming recipes. You don't have to worry about any misconceptions here. This is the perfect, simple, fresh spring recipe that you've been looking for. It's straight forward flavors work so well together because the tomatoes and red onions both get sweeter as they cook.
This is the perfect side dish - it's light, healthy and full of flavor.
We paired it with a Greek Mahi Mahi and cous cous. A bit of the red onion cooks away, and you're left with sweet caramelized edges and soft, sweet and tangy tomatoes.
Try this at your next cookout. I didn't list amounts of tomatoes or onions because it could just as easy feed two as it could a large gathering. Use as many as you can eat.
Salt and Pepper to Taste
Preheat your oven to 450.
Slice tomatoes and onions and layer rows in a casserole dish. Drizzle with olive oil and season with salt and pepper to taste.
Bake for 45 minutes - or until edges on the tomatoes and onions start turning brown.
Serve immediately. Enjoy!