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Baked Tomato-Onion Casserole

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“An easy and low calorie side dish that could be served with any meat dish. I found this in Everyday Food magazine and have use Vidalia onions and added garlic for our taste. The Vidalia's are soooo sweet!”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 4 large tomatoes, cut crosswise inot 1/2-inch slices (about 2 pounds)
  • 2 medium red onion, cut crosswise into 1/4 -inch rounds (about 1 pound)
  • 2 tablespoons extra-virgin olive oil
  • 1 -2 minced garlic clove
  • coarse salt and pepper

Directions

  1. Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, arrange tomatoes and onions in rows, overlapping slightly. Sprinkle with the minced garlic and drizzle with oil and season with salt and pepper. Bake until tomatoes are lightly browned and onions are tender, about 45 minutes. Serve warm or at room temperature.

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