Saturday, July 07, 2007

Tomato Gratin

Your tomatoes are ripening faster than you can eat 'em, right? Here's a great recipe (recently printed in The Dallas Morning News) that will help deplete your rapidly expanding crop. Be sure to use fresh basil from the herb garden too. I increased the cheese recommendation because I seem to be part mouse.

Tomato Gratin

9 or 10 tomatoes, any variety (red, green, etc.)
1/4 cup chicken-flavored stuffing mix
1/2 cup diced red onion or sliced green onions
10 leaves fresh basil, snipped with scissors
salt and pepper
1/3 stick butter, melted
3/4 cup 2% milk Kraft Italian cheese

Preheat oven to 350°F.
Rinse and core tomatoes, then cut into medium-sized slices.
Butter or spray an 8- or 9-inch square Pyrex dish, and arrange a layer of tomatoes in the pan. Sprinkle each layer with dry stuffing mix, onions, basil, salt and pepper. Repeat layers until you've used all the tomatoes. Drizzle with melted butter and top with dry stuffing mix and cheese.
Bake about 20 minutes or until hot. If using all green tomatoes, bake about 45 minutes.
Makes 4-6 servings

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