tomato casserole

The Supreme Court declared tomatoes a vegetable in 1893.  Tomatoes are a fruit.  Tomatoes grow on a vine wha’la; they are a fruit!  Tomatoes are in season from April through October.


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,  2 parsley sprigs.

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, set aside.

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 delicious with grilled salmon and a tossed green salad.

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