Casserole with tomatoes - bright summer on your table. What vegetables and sauces are used for casseroles with tomatoes

Casserole with tomatoes - bright summer on your table. What vegetables and sauces are used for casseroles with tomatoes

Casserole is an undeservedly forgotten form of cooking by many housewives.

Meanwhile, roasting is one of the most useful ways to cook a product.

In the casserole, you can combine a side dish and meat, it is easy to divide it into portions, depending on the appetite. In general, do not pass by casserole recipes!

Casserole with Tomatoes - General Cooking Principles

There are many recipes for casseroles with tomatoes, based on vegetables, porridge or pasta. For cooking casseroles with tomatoes, any meat, minced meat or fish can be used.

The principle of cooking casseroles is quite simple. Prepared ingredients are laid out in layers, poured on top of the sauce, sprinkled with cheese, and baked in the oven. If there is no oven, the casserole can be cooked in a frying pan or in a slow cooker.

The casserole vegetables are peeled, chopped, and layered into the mold. They can be used as raw, and you can put out, cook, or fry. Potatoes are sliced, diced, or grated. Suit and mashed potatoes. Vegetables such as eggplant or zucchini are mostly cut into slices.

To keep the dish in shape, it is poured with an egg, sour cream, mayonnaise or cream sauce, in which spices and herbs are added.

Casserole with tomatoes can be nourishing and high-calorie, or lean. It all depends on the ingredients used in the recipe.

Recipe 1. Casserole with minced meat and tomatoes


half a kilo of mixed meat;


400 g fresh tomatoes;

greens, salt and spices.

Method of preparation

1. With the mince drain juice, salt, pepper, add chopped greens. Mix everything thoroughly.

2. Peeled onion finely chop with a knife, or chop in a blender. Add it to the mince and mix.

3. Take the form with high sides, cover with baking paper or foil and evenly distribute the stuffing. 4. Wash tomatoes and cut into thin slices or slices. Put them on mincemeat. Spread butter on the surface.

5. Send the casserole to the preheated oven for 20 minutes. Sprinkle with chopped green onions.

Recipe 2. Casserole with minced meat, tomatoes and rice


300 g mixed ground beef and rice;

4 meaty tomatoes;


two sweet peppers;

100 grams of cheese;

fennel, pepper and salt;

sunflower oil.

Method of preparation

1. Boil rice in salted water until half cooked and turn back in a colander. We wash tomatoes and sweet peppers, the latter is cleaned of seeds. Shred vegetables in small cubes, spread in a bowl, salt and mix. Onions cleaned and finely crumbled.

2. Put the pan on the fire, pour the sunflower oil, fry the onion with minced meat, salt.

3. We rub cheese on a small segment of a grater. Dill sorted, rinsed and finely chopped with a knife.

4. Heat the oven to 180 degrees. We grease a baking sheet with high boards with sunflower oil. Put boiled rice on the bottom. Spread the mince on it, spread the mixture of tomatoes and sweet peppers on top. Sprinkle casserole with grated cheese. We put the baking tray in the oven and bake for half an hour until the cheese has acquired a golden crust.

Recipe 3. Casserole with minced meat, mushrooms and tomatoes in the oven


ground beef - 250 g;

marinated mushrooms - 200 g;

fresh tomatoes - 2 pcs .;

rice - 100 g;

tablespoon flour;

milk - 100 ml;

cheese - 50 g;


spices, salt and greens.

Method of preparation

1. Boil the rice in salted water until cooked and fold to a colander to drain excess water. Wash tomatoes and cut into small cubes.

2. Grease the form with high sides with oil and place boiled rice. Spread the minced meat on top, the next layer is pickled mushrooms. Spread tomatoes on them.

3. In a pan, fry the flour in butter, pour in the milk, stirring continuously, so as not to form lumps. Whisk the egg in a bowl and add milk sauce, chopped herbs, spices and salt to it. Pour casserole with egg-milk sauce. Sprinkle with grated cheese on top. 4. Bake in the oven, preheated to 200 degrees for half an hour. Decorate the casserole with basil leaves and parsley.

Recipe 4. Casserole with minced pasta and tomatoes in the oven


kilogram of mixed minced meat;

pasta and ripe tomatoes - 400 g;

cheese - 300 g;

onions - 2 heads;


vegetable oil.


liter of milk;

butter and flour - 100 g;


Cooking Methods

1. Macaroni boil until cooked, recline in a colander to glass water. Peel the onion and chop finely with a knife. Washed tomatoes scalded with boiling water and remove the skin.

2. Put the pan on the fire, pour the vegetable oil and fry the chopped onion. Add the stuffing, and lightly fry, stirring constantly. Add the tomatoes, salt, pepper and simmer on low heat for half an hour.

3. Prepare the sauce “Bechamel”. Melt butter in a frying pan, add flour, stirring constantly, until a homogeneous mass is formed. Continuing to stir, pour the heated milk in a thin stream. Bring to a boil and cook for a couple of minutes. Salt sauce, add finely chopped herbs, stir, remove from heat and slightly cool.

4. Cheese coarsely rubbed. In a greased baking sheet with high sides lay out pasta, pour half of the sauce. On top, lay out the whole stuffing, level and pour the remaining sauce. Sprinkle with grated cheese.

5. Baking the casserole into the oven, turn it on 180 degrees and bake for about 25 minutes.

Recipe 5. Zucchini and Tomato Casserole


400 g young squash;

4 tomatoes;

tablespoon ghee;

200 g Dutch cheese;

50 ml of heavy cream;

salt and black pepper;

a couple of basil twigs.

Method of preparation

1. Wash squash, peel and cut into thin slices or circles. Washed tomatoes cut into thin rings. Grease a deep baking dish with melted butter and lay the vegetables in layers: zucchini, salt and tomatoes. 2. Tear the basil leaves into small pieces, sprinkle the tomatoes with them and cover with grated cheese. Put the zucchini and tomato circles again.

3. Top with plenty of cheese and sprinkle with cream. Put the casserole in the oven, preheated to 180 degrees, and bake for half an hour until a brown crust forms on top.

Recipe 6. Zucchini, carrot and tomato casserole


kilogram of young zucchini;

2 large carrots;


a glass of flour;

a teaspoon of baking powder;

five eggs;

half a cup of olive oil;

a glass of hard grated cheese;


Method of preparation

1. Peel zucchini, carrots and onions and wash well. Grate carrots and zucchini on a small grater segment. Onion cut into thin half rings. Combine all the vegetables in a large bowl. Here we sift flour with baking powder, add eggs, olive oil (can be replaced with any vegetable) and grated cheese. All mix well.

2. The bottom of the form with high sides is lined with parchment. We spread carrot-zucchini mixture into it and send it to bake in the oven preheated to 180 degrees. We bake for half an hour. Readiness check with a toothpick.

Recipe 7. Zucchini and tomato casserole in Greek


three young zucchini;

two large tomatoes;

white cheese - 250 g;

Dutch cheese - 100 g;

“Smoked” cheese - 50 g;

jar of natural yogurt;

olive oil - 2 tbsp. l .;

a teaspoon of baking powder;

dried garlic and salt.

Method of preparation

1. Cheese rub on a small segment of the grater. Cheese cut into small pieces. Put the cheeses and cheese in a deep bowl and mix. Add yogurt, eggs, olive oil, salt, dried garlic and mix.

2. Wash squash and grind in a blender or grate on a coarse grater. Squeeze zucchini hands, and put them in cheese mass, peppered flour. Mix everything into a homogeneous mass.

3. Grease the deep mold with oil, lay out the cheese-squash mixture and smooth it. Wash tomatoes, cut into thin slices or rings, and lay them on top. 4. Put the oven on the “bottom” mode, and bake a quarter of an hour at 200 degrees. Then turn on the top heating and bake until golden brown. Leave the casserole in the form for 20 minutes. Serve portions, watering with sour cream sauce, garlic and finely chopped dill.

Recipe 8. Tomato and Cheese Casserole


kilogram of tomatoes;

100 g of cheese: “Dutch”, “Emental”, “Maasdam”;

30 g of dried Provencal herbs;

100 g almonds;

150 ml of heavy cream;

a few cloves of garlic;

130 g pitted marinated olives;


Method of preparation

1. Scrub tomatoes with scalded boiling water, peel and cut into centimeter thick slices.

2. Grease a baking sheet with high sides, lay out prepared tomatoes in a dense layer and salt. We rub Dutch cheese on top, season with Provencal herbs and pour with cream.

3. Spread again a layer of tomatoes and salt. Grind almonds with garlic and salt in a mortar. Cover this mixture with tomatoes. Nut mix is ​​poured with grated Ementral cheese.

4. Put another layer of tomatoes, salt and scatter the olives cut in half. The last layer is the grated Maazdam cheese, which is sprinkled with herbs and filled with cream.

5. Shake the casserole for 20 minutes in an oven preheated to two hundred degrees. Bake until golden brown. Serve casserole on lettuce leaves.

Recipe 9. Tomato casserole with cheese, herbs and garlic


kilogram of large tomatoes;

three heads of garlic;

half a kilo of hard cheese;

Gouda cheese - 300 g;

Parmesan - 200 g;

basil, dill and parsley - on a bunch;

fat cream - 50 ml;

ground nutmeg;

dry oregano;

olive oil;


Method of preparation

1. Cut the washed tomatoes into rings of approximately 1 cm. Peel the garlic, divide it into slices and chop into thin slices. Cut the cheese into thin slices. Greenery tear into large pieces.

2. Pour olive oil into a deep mold, lay out a layer of tomatoes, salt, season with oregano, nutmeg, put greens and garlic and pour with oil. 3. Salt the cream, and beat them with a mixer until fluffy. Smear the tomatoes with cream. Continue to lay out the tomatoes, alternating their cheeses. Sprinkle with garlic and herbs. Salt, season with spices, and brush with cream.

4. Heat the oven to 230 degrees and set the baking dish for 20 minutes. Remove from the oven and sprinkle with finely grated Parmesan. Put in the oven for a few more minutes.

Recipe 10. Eggplant and Sweet Pepper Casserole with Tomatoes


two eggplants;

five tomatoes;

4 bell peppers;

half a cup of flour;

100 grams of cheese;

vegetable oil;


Method of preparation

1. Cut eggplants into half-centimeter thick slices, sprinkle with salt and leave for an hour to release bitterness. Pepper clean from seeds, cut in half, and cut each half into cubes. Peel and finely chop the garlic. Wash tomatoes and chop thin rings. Mix flour with salt, and roll each eggplant circle in this mixture.

2. Place eggplants rolled in flour in a greased baking dish. Put chopped peppers on them, then eggplants again. Top with crushed garlic. Cover all with tomato rings and salt. Cover the form with foil.

3. Preheat the oven to two hundred degrees and place in it a form with vegetables. After 40 minutes, remove the foil, and sprinkle the casserole with grated cheese. Send to bake for another 20 minutes, until the cheese is covered with a ruddy crust. Serve the casserole in portions, decorating with greens and watering with sour cream.

Recipe 11. Eggplant Casserole with Tomatoes


five large eggplants;

800 grams of tomatoes;

450 g soft cottage cheese;

a few cloves of garlic;


150 ml of dry red wine;

50 g of parmesan cheese and edamer;

2 nutmeg;

salt pepper;

vegetable oil.

Method of preparation

1. Wash eggplant. Cut two pieces lengthwise into plates, salt them and leave for half an hour. Rinse the eggplants, pat dry and fry on both sides. Put in a bowl. Cut the remaining eggplants into small cubes. Washed tomatoes cut into slices. Peel and finely chop the garlic and onion. 2. Pour the oil in the pan, put the eggplants and onions and fry for a few minutes, stirring constantly. Add tomatoes, garlic, dry wine and pepper. From the moment of boiling stew vegetables a quarter of an hour. Add basil and immediately remove from heat.

3. Sprinkle deep baking tray with water. Lay eggplants on the bottom. Spread half the tomato and eggplant mixture on top. The next layer is cottage cheese, which must be sprinkled with grated nutmeg. Repeat layers in the same order. The last layer lay out a mixture of grated cheeses. Send in the oven, preheated to two hundred degrees for half an hour.

Recipe 12. Eggplant Casserole with Tomatoes and Cheese


4 eggplants;

kilogram of tomatoes;

300 g of cheese and champignons;

pepper, Italian herbs and salt.

Method of preparation

1. Rinse the eggplants and chop them into rings. Salt and leave for at least half an hour for bitterness to come out.

2. Wash champignons and cut into thin plates. On the washed tomatoes, make the cuts crosswise. Scald them with boiling water and remove the skin.

3. Prepare the sauce for the casserole. Grind the tomatoes in a blender, or mince. Salt, pepper and add dried Italian herbs. Mix well.

4. Rinse the eggplants with water and squeeze. Fry each circle in a pre-heated pan on both sides.

5. Grease the form with oil. Put eggplants on the bottom. Spread half of the mushrooms on them and salt. Pour all the tomato sauce. Rub the cheese on top. Lay out the layers in the same order.

6. Send the form to the oven for approximately 25 minutes. Serve garnished with chopped greens and watering sour cream.

Recipe 13. Potato and tomato casserole


a kilo of potatoes;

tomatoes - half a kilo;

cheese - 250 g;


100 g of milk;

white cheese - 50 g;



pepper and salt.

Method of preparation

1. Peel and wash the potatoes. Cut into thin slices. Wash tomatoes and cut into thin half-rings. Chop the cheese into small cubes. Preheat oven to two hundred degrees. Grease the deep mold with butter. 2. Lay out tightly sliced ​​potatoes. Lightly salt and pepper. Spread the tomatoes on top. Spread out the cubes of cheese. Repeat layers in the same order. Salt and pepper each potato layer.

3. Break the egg into a separate bowl, add milk, salt and pepper and beat with a fork or a whisk until smooth. Pour the casserole with the egg-milk mixture and place in the preheated oven.

4. Cook the potato casserole for about an hour. Coarsely grate the cheese, rinse and chop the greens. All connect. Take out the casserole a few minutes until cooked, pour it with a mixture of greens and cheese, cover with foil and send to the oven for another five minutes. Remove the foil and leave for another couple of minutes. Serve to the table in portions, watering with sour cream.

Recipe 14. Potato casserole with tomatoes, minced meat and mushrooms


half a kilo of potatoes;

400 g of mushrooms and mixed minced meat;

2 onions;

large tomato;

a glass of heavy cream;

2 tbsp. spoons of sour cream;

a bunch of fresh greens;

a few cloves of garlic;


Method of preparation

1. Peel the potatoes, wash and slice them into thin plates. Do the same with the mushrooms. Mince salt and pepper. Peel and finely chop the onion.

2. Put the pan on the stove, add butter and fry the minced meat until half cooked. In the same pan, pour the chopped mushrooms, add the onions and fry until half cooked. Stir well the potatoes, salt in the end.

3. Prepare the sauce. Mix the cream with greens and finely chopped garlic, add sour cream, and beat everything well.

4. Level roasted potatoes in a pan and cover with half the cooked sauce. Top with minced meat, spread the mushrooms. Pour the remaining sauce. Cover and simmer on low heat for half an hour. 10 min. Put the sliced ​​tomatoes until done and close the lid again. Put the finished casserole on the lettuce leaves and pour sour cream.

Casserole with tomatoes - tips and tricks

  • The main trick of a tasty casserole is to cut the vegetables into thin slices. This is best done with a vegetable cutter.
  • Eggplants for casseroles must be sprinkled with salt and leave for at least half an hour for bitterness to come out. Then rinse and squeeze well. Only after this procedure can you make an aubergine casserole.
  • It is advisable not only to grease the baking form with butter, but also to sprinkle with breadcrumbs so that the casserole does not stick.
  • Minced meat for cooking should not be too fat. If you use meat, it is better to take lean pork or chicken fillet.
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