Heirloom Tomato Casserole With Potato Crust
Heirloom Tomato Casserole with Potato Crust is a dish that epitomizes the essence of home cooking while celebrating the bounty of the garden. It’s a recipe that has been passed down through generations, each adding their own touch to this timeless classic. The dish is a testament to the versatility and vibrancy of heirloom tomatoes, which are the stars of this culinary show.
Heirloom tomatoes are not your average supermarket variety. They come in an array of shapes, sizes, and colors, each with its unique flavor profile. From the deep purples of Cherokee Purples to the sunny yellows of Lemon Boys, these tomatoes bring a depth of taste that is simply unmatched. When baked into a casserole, they release their rich juices, creating a sauce that is both tangy and sweet, robust yet delicate.
The potato crust is another element that sets this dish apart. While many casseroles opt for a breadcrumb or pastry topping, the use of thinly sliced potatoes adds a heartier texture and a comforting feel. As the casserole bakes, the potatoes turn golden brown, their edges crisping up to provide a satisfying contrast to the soft, juicy tomatoes beneath. This crust doesn’t just add texture; it absorbs the flavors of the tomato and herbs, making every bite a harmonious blend of the garden’s best offerings.
Creating a Heirloom Tomato Casserole with Potato Crust is about more than just following a set of instructions; it’s about engaging with the ingredients. Selecting the right tomatoes at the peak of ripeness, layering them with care, seasoning them to enhance their natural flavors—all these steps are part of the ritual that makes this dish so special. The preparation is a labor of love, one that requires patience and an appreciation for the ingredients at hand.
This casserole is also a celebration of seasonal eating. Heirloom tomatoes are typically at their best during the late summer months when they can be picked straight from the vine. This seasonality ensures that the tomatoes used in the casserole are as fresh as possible, having traveled minimal distances to reach the kitchen. It’s a way of cooking that honors the rhythms of nature, providing a connection to the earth and its cycles.
Heirloom Tomato Casserole with Potato Crust is incredibly versatile. It can serve as a main course, paired with a crisp green salad and a glass of white wine, or as a side dish to complement grilled meats or fish. It’s suitable for a range of dietary preferences, appealing to vegetarians and meat-eaters alike. And while it’s perfect for a summer dinner, it can also bring warmth to a chilly autumn evening, making it a year-round comfort food.
This is a casserole that begs to be shared, ideal for potlucks, family gatherings, or a communal meal with friends. There’s something about the act of scooping out portions of this hearty, colorful casserole that encourages conversation and togetherness. It’s a dish that feels like home, no matter where you are.
Heirloom Tomato Casserole with Potato Crust is more than just a recipe—it’s an tradition. From the selection of the finest heirloom tomatoes to the final, flavorful forkful, it’s a journey through taste and tradition. It’s a reminder of the simple pleasures of cooking with fresh, quality ingredients and the joy of sharing those creations with others. Whether you’re a seasoned chef or a novice in the kitchen, this casserole is sure to inspire and delight.
Heirloom Tomato Casserole With Potato Crust
Ingredients
- 5 medium heirloom tomatoes sliced
- 1 – 2 teaspoons salt for sprinkling on tomatoes
- 3 tablespoons extra virgin olive oil divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried oregano divided
- 1 1/2 pounds fingerling potatoes thinly sliced length-wise
- 1 medium onion diced
- 2 teaspoons minced garlic
- 2 eggs lightly beaten
- 1 cup shredded mozzarella cheese divided
- 1 cup shredded Parmesan cheese divided
- 2 1/2 tablespoons fresh basil chopped
- 15 ounces about 2 cups part-skim ricotta cheese
- fresh basil for garnish (optional)
Instructions
- Lay sliced tomatoes on paper towels and sprinkle them lightly with salt. Allow them to sit for 15 to 30 minutes, to remove moisture.
- To a large mixing bowl, add 2 tablespoons of olive oil, the garlic powder, onion powder and half the oregano. Whisk to blend.
- Add the potatoes and toss to coat. Season with salt and black pepper, to taste, if desired.
- Spray a 13×9-inch baking pan or casserole dish with cooking spray. Evenly layer the potatoes on the bottom and along the sides of the pan. Bake potatoes in a preheated 400-degree F oven until potatoes are tender and golden, about 20 minutes.
- While the potatoes bake, sauté the onions and garlic in a skillet or sauté pan over medium-high heat until crisp-tender, about 4 minutes. Turn off heat.
- In a large mixing bowl, add the eggs, half the Parmesan cheese, half the mozzarella cheese, the other half of the oregano, the basil, the ricotta cheese and the onion mixture. Season with salt and pepper, to taste. Mix well to combine.
- Remove potatoes from oven.
- Spread the creamy filling mixture evenly over potatoes. Sprinkle with additional salt and pepper, if desired.
- Using dry paper towels, gently pat tomatoes to remove any excess moisture. Layer the tomatoes on top of the creamy filling.
- Spread the other half of the Parmesan and mozzarella cheeses evenly over the top.
- Bake at 375 degrees F for 20 to 30 minutes, or until cheese is melted and golden.
- Allow casserole to cool before slicing. Top with fresh basil garnish, if desired, and serve.
