Tomatoes-Feta Cheese Casserole
(Firinda Peynirli Domates)
4 large tomatoes, insides* only, cut in small pieces
2 tbsp extra virgin olive oil
1 large onion, cut in round shape, slices separated
1 garlic clove, sliced
1/2 cup feta cheese
1/2 cup parsley, chopped
2 tbsp basil, chopped
1 tsp salt
1 tbsp peppercorn
3 tbsp bread crumbs
2 individual Pyrex dishes (oven proof), oiled
Saute the onion and garlic with 2 tbsp olive oil in a pan. Place the onions equally at the bottom of individual oven dishes. Spread the tomatoes on top of the onions. Season it with salt and peppercorn. Cover the tomatoes with feta cheese, basil and parsley. Sprinkle breadcrumbs all over the top.
Preheat the oven to 400 F and bake for about 25 minutes. Serve this very tasty dish immediately as a light lunch or as an entree.
Makes 2 servings.
* Use the insides from Tomato Dolma to cook this dish :)
- Lamb Tandir, Apricot Couscous and Revani.