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Prep Time:25 minsAdditional Time:1 hr 5 minsTotal Time:1 hr 30 minsServings:16Yield:8 cupsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:1 hr 5 minsTotal Time:1 hr 30 minsServings:16Yield:8 cups
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:1 hr 5 mins
Additional Time:
1 hr 5 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:16
Servings:
16
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
Jump to recipeTomato Casserolemay be the epitome of a delicious side dish—encompassing many of the core elements of cooking. There is healthy fat from the heart-healthy olive oil and calcium-rich Cheddar cheese. The acid from the pickled jalapeños complements the saltiness of the Parmesan cheese and the cheesy cracker topping. When this is heated together, it melts into a well-rounded and crowd-pleasing side. Keep reading for our expert tips on which antioxidant-rich tomatoes you should use, along with best cooking practices to make sure this casserole comes out perfect every time.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!You can use any tomatoes you wish, but Roma tomatoes (Italian plum tomatoes) are a dense variety with fewer seeds and less liquid, so they work well in this recipe.We recommend using fresh basil, but if you don’t have it, you can use 1 tablespoon plus 1 teaspoon dried basil instead.Pickled jalapeños have less heat than fresh ones because of the pickling brine, which helps temper the spiciness. Refrigerate them once you open the jar, where they will be good for up to 6 months. Unopened jars will last in a cool, dark pantry for years.For best results, after removing a tomato casserole (or any casserole) from the oven, you should wait about 15 minutes before cutting into it. That way, you give the casserole’s hot juices time to settle, and it won’t be as watery.Nutrition NotesTomatoesare the star of this dish and shine with nutrition—vitamin C helps lower inflammation and potassium is important for healthy blood pressure—adding some tomatoes to your diet each day is excellent for heart health. They are also high in water and low in carbs, so perfect to keep in a low-carb diet.Don’t shy away fromonionsbecause they make you cry. Onions are packed with anti-inflammatory nutrients that can benefit many conditions, such as digestive conditions, type 2 diabetes and obesity. White onions tend to be the least pungent, while red onions often have a stronger bite.
Jump to recipe
Tomato Casserolemay be the epitome of a delicious side dish—encompassing many of the core elements of cooking. There is healthy fat from the heart-healthy olive oil and calcium-rich Cheddar cheese. The acid from the pickled jalapeños complements the saltiness of the Parmesan cheese and the cheesy cracker topping. When this is heated together, it melts into a well-rounded and crowd-pleasing side. Keep reading for our expert tips on which antioxidant-rich tomatoes you should use, along with best cooking practices to make sure this casserole comes out perfect every time.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!You can use any tomatoes you wish, but Roma tomatoes (Italian plum tomatoes) are a dense variety with fewer seeds and less liquid, so they work well in this recipe.We recommend using fresh basil, but if you don’t have it, you can use 1 tablespoon plus 1 teaspoon dried basil instead.Pickled jalapeños have less heat than fresh ones because of the pickling brine, which helps temper the spiciness. Refrigerate them once you open the jar, where they will be good for up to 6 months. Unopened jars will last in a cool, dark pantry for years.For best results, after removing a tomato casserole (or any casserole) from the oven, you should wait about 15 minutes before cutting into it. That way, you give the casserole’s hot juices time to settle, and it won’t be as watery.Nutrition NotesTomatoesare the star of this dish and shine with nutrition—vitamin C helps lower inflammation and potassium is important for healthy blood pressure—adding some tomatoes to your diet each day is excellent for heart health. They are also high in water and low in carbs, so perfect to keep in a low-carb diet.Don’t shy away fromonionsbecause they make you cry. Onions are packed with anti-inflammatory nutrients that can benefit many conditions, such as digestive conditions, type 2 diabetes and obesity. White onions tend to be the least pungent, while red onions often have a stronger bite.
Tomato Casserolemay be the epitome of a delicious side dish—encompassing many of the core elements of cooking. There is healthy fat from the heart-healthy olive oil and calcium-rich Cheddar cheese. The acid from the pickled jalapeños complements the saltiness of the Parmesan cheese and the cheesy cracker topping. When this is heated together, it melts into a well-rounded and crowd-pleasing side. Keep reading for our expert tips on which antioxidant-rich tomatoes you should use, along with best cooking practices to make sure this casserole comes out perfect every time.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil2medium onions, very thinly sliced¼teaspoonground pepper6cupschopped tomatoes (about 2 pounds)¼cupchopped pickled jalapeños2cupscrushed cheese-flavored crackers, such as Cheez-Its, divided1 ¼cupsmayonnaise¾cupgrated sharp Cheddar cheese¾cupgrated Parmesan cheese¼cupchopped fresh basil
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
2medium onions, very thinly sliced
¼teaspoonground pepper
6cupschopped tomatoes (about 2 pounds)
¼cupchopped pickled jalapeños
2cupscrushed cheese-flavored crackers, such as Cheez-Its, divided
1 ¼cupsmayonnaise
¾cupgrated sharp Cheddar cheese
¾cupgrated Parmesan cheese
¼cupchopped fresh basil
Directions
Heat oil in a large skillet over medium heat. Add onions and cook, stirring often, until golden, about 10 minutes. Season with pepper.
Combine tomatoes and jalapeños in a large bowl. Spread 1 cup cracker crumbs in the prepared baking dish. Top with half the tomato mixture. Layer on the onions. Top with the remaining tomato mixture. Combine mayonnaise, Cheddar, Parmesan and basil in a medium bowl; spread on top of the casserole. Top with the remaining 1 cup cracker crumbs.
Bake until bubbling and the cheese has melted, 50 to 60 minutes. Let cool for 10 minutes before serving.
Frequently Asked QuestionsPrepare the dish on the same day you plan to cook it. You can store it covered in the fridge in the morning and bake it later that day. We recommend taking the casserole out of the refrigerator 30 to 60 minutes before putting it into the oven to ensure even heating and reduce the chance of the glass or ceramic dish breaking due to sudden temperature changes.Mable Clarke serves her Tomato Casserole with fish, but you could serve it with grilled meats, veggie burgers and even eggs for breakfast. Some of our favorite recipes to serve it with includeSeared Cod with Spinach and Lemon Sauce,Oven-Fried Fish & Chips,Grilled Flank Steak & Corn with Green Goddess Butter,Vegan Black Bean BurgersandPristine Sunny-Side Up Eggs. Be sure to include a loaf of crusty bread, so you don’t miss out on any flavors left on your dish.Leftovers can be stored in the refrigerator for up to 3 days and enjoyed either cold or hot. If you want it hot, warm it in a microwave on medium-high (or 70%) power until heated through or in a 350°F oven for about 10 to 20 minutes.For casseroles, you want to use the middle rack for even cooking. This is also the rack used most in baking, such as cakes, cookies and pies. The top rack is for when you want to brown the top of a dish, as in broiling, browning and toasting, and the bottom rack is for when you want to brown the bottom of a dish, such as vegetables and pizza or when you want to cook a turkey.The watery seeds from certain types of tomatoes can add a significant amount of extra liquid to a casserole. If you use Roma tomatoes, which have fewer seeds than other varieties, you won’t have to remove as many seeds. If the tomatoes you use seem particularly watery, use a spoon and scoop out as many seeds as possible.
Frequently Asked Questions
Prepare the dish on the same day you plan to cook it. You can store it covered in the fridge in the morning and bake it later that day. We recommend taking the casserole out of the refrigerator 30 to 60 minutes before putting it into the oven to ensure even heating and reduce the chance of the glass or ceramic dish breaking due to sudden temperature changes.
Mable Clarke serves her Tomato Casserole with fish, but you could serve it with grilled meats, veggie burgers and even eggs for breakfast. Some of our favorite recipes to serve it with includeSeared Cod with Spinach and Lemon Sauce,Oven-Fried Fish & Chips,Grilled Flank Steak & Corn with Green Goddess Butter,Vegan Black Bean BurgersandPristine Sunny-Side Up Eggs. Be sure to include a loaf of crusty bread, so you don’t miss out on any flavors left on your dish.
Leftovers can be stored in the refrigerator for up to 3 days and enjoyed either cold or hot. If you want it hot, warm it in a microwave on medium-high (or 70%) power until heated through or in a 350°F oven for about 10 to 20 minutes.
For casseroles, you want to use the middle rack for even cooking. This is also the rack used most in baking, such as cakes, cookies and pies. The top rack is for when you want to brown the top of a dish, as in broiling, browning and toasting, and the bottom rack is for when you want to brown the bottom of a dish, such as vegetables and pizza or when you want to cook a turkey.
The watery seeds from certain types of tomatoes can add a significant amount of extra liquid to a casserole. If you use Roma tomatoes, which have fewer seeds than other varieties, you won’t have to remove as many seeds. If the tomatoes you use seem particularly watery, use a spoon and scoop out as many seeds as possible.
Originally appeared: EatingWell Magazine, September 2020
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Nutrition Facts(per serving)232Calories19gFat11gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Linda Frahm
