Our local farmers market has wonderful tomatoes this time of year, and I decided to try something a bit different. Below is my recipe that is very tasty and quite easy to make. You could probably make it with less cheese and mayo, but this is how my wife and I like it.
Enjoy,
Ray
Tomato Casserole
3 large tomatoes
Salt and pepper to taste
2 tablespoons dried sweet or fresh chopped basil
1 tablespoon fresh chopped chives
1 cup mayonnaise
1 cup shredded cheese - whatever kind you have
Preheat grill to 350 to 375 degrees and prepare for indirect cooking.
Core tomatoes, then cut a thin slice off the top and bottom (about 1/8 inch to get rid of some excess skin)
Slice tomatoes into 1/2 to 3/4 inch slices
Fill a Pyrex or casserole dish with tomatoes, sprinkle with salt and pepper, basil, and chives.
Mix mayonnaise and cheese. Put a dollop over tomatoes.
Cook over indirect heat for 30 minutes or until lightly browned.
Enjoy,
Ray
Enjoy,
Ray
Tomato Casserole
3 large tomatoes
Salt and pepper to taste
2 tablespoons dried sweet or fresh chopped basil
1 tablespoon fresh chopped chives
1 cup mayonnaise
1 cup shredded cheese - whatever kind you have
Preheat grill to 350 to 375 degrees and prepare for indirect cooking.
Core tomatoes, then cut a thin slice off the top and bottom (about 1/8 inch to get rid of some excess skin)
Slice tomatoes into 1/2 to 3/4 inch slices
Fill a Pyrex or casserole dish with tomatoes, sprinkle with salt and pepper, basil, and chives.
Mix mayonnaise and cheese. Put a dollop over tomatoes.
Cook over indirect heat for 30 minutes or until lightly browned.
Enjoy,
Ray
