tomato casserole


6 medium ripe tomatoes, sliced 1-inch thickness, 1 cup diced tomatoes, 2 tablespoons mayonnaise 1/4 cup celery, chopped, 1/4 cup red onions, thinly sliced, 1 teaspoon seasoning salt, 1/4 teaspoon black pepper, 2 tablespoons fresh parsley, chopped, 2 tablespoons fresh basil, chopped, 1 1/2 cup smoked gouda cheese, shredded,  parsley sprig

Get out a large heavy skillet, add the diced tomatoes, celery, and onions.  Simmer for about 20 minutes, stirring occasionally. Add half of the cheese continue to cook until the cheese melts.

Preheat the oven to 350 degrees.  Get out a casserole dish, grease the casserole with olive oil. Pour 1/2 of the tomato mixture into the casserole. Layer 1/2 of the slices of tomatoes. Sprinkle half the cheese on top.  Spread a thin layer of mayonnaise on top of the tomatoes. Pour in the rest of the tomato mixture.  Layer the remaining tomato slices, spread mayonnaise on top. Sprinkle the remaining cheese on top. Bake for 30-35 minutes, or until the cheese melts and browns and the tomatoes are bubbly. Serve hot.

This dish is exceptionally tasty with grilled salmon and a tossed green salad.

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