This is adapted from the Best of Bridge book, ‘Winners’, and is great with just about everything.
Tomato and Artichoke Casserole
1/4 c. canola or olive oil
1 large onion, chopped
3 c. FRESH bread crumbs (just put a few slices of bread through your food processor)
1/2 t. sugar
1 t. each – salt, fresh ground pepper, dried thyme, dried basil
1 can (14 oz/398 mL) artichoke hearts, drained and cut into quarters
4 good-sized tomatoes, thickly sliced
2 T. butter, melted
In a large skillet saute the onion in the oil for 5 – 10 minutes until the onion is softened, but not yet brown, then mix in the breadcrumbs, sugar, salt, pepper, thyme and basil. Remove the skillet from the heat.
Spray a medium-sized casserole (2 L) and cover the bottom with half of the artichokes, then half of the tomato slices and then half of the breadcrumb mixture. Proceed with a second layer of all and then drizzle the melted butter over the top.
Bake at 375 for about 45 minutes.
- Category: Tomatoes, Artichoke, Vegetarian