I always serve this casserole with salmon as it complements the fish very well.

Summer Tomato Casserole

vine ripened tomatoes, sliced

mayonnaise (such as Hellman's®)

Cheddar cheese

salt and pepper

Preheat oven to 350 degrees F (175 degrees C).


Place a layer of tomato slices in an 8x8 inch baking pan. Spread a thin layer of mayonnaise on the tomatoes and sprinkle with about 1/4 of the Cheddar cheese and salt and pepper. Repeat layers, ending with the rest of the shredded cheese.


Bake until tomatoes are softened and cheese is melted and bubbly, 20 to 25 minutes.


We Loved It!! Was so easy and yummy! I used my Home grown tomatoes. Only thing I did diffrent was I added bacon bits. I will be making this again for sure! Thanks for sharing.

I used romas and didn't add any salt as my husband is on a very low sodium diet.  This was great!  Even my 2 kids who only eat tomatoes in ketchup and pizza sauce ate this and loved it...my kindergartener even had seconds!  This is a very nice, quick way to use up our abundance of fresh garden tomatoes.

The flavor of this dish was very good, but I can only give the recipe a 3 star because when I pulled the pan out of the oven it was half full of watery liquid.  It made for a very unappealing presentation.  I wonder why no one else had this problem.  I followed the recipe exactly.  Maybe that result is to be expected, but it ruined the recipe for me.

This is one of the best ones I have tried!! I will make it again for sure. Only change I made is adding croutons YUMMY!!!!!!!! Thanks

this is delicious!  it is, as the other readers said, very wet, but who can complain about summer-tomato juicy-ness with sharp cheddar (yes, use sharp!).  we used the home-made mayo recipe here and it was a true taste of summer. i suspect this would also "beef up" the taste of less-than-delicious tomatoes, which unfortunately is sometimes how they come from the grocery...

This was very good with my garden fresh tomatoes!  My sons, 19 and 7 Loved it.  Yes, it is juicy but add croutons or bread crumbs in the cheese if you prefer.  The wateriness may depend on your tomatoes too!I did add a pesto/garlic seasoning sprinkled between the layers of tomatoes.  I will make this again.

This was simple, delicious, and fresh.  I added mozzarella instead of cheddar, and some fresh spinach.  We loved it and will make it every time we have a plethora of tomatoes.

I did not like this. It was too juicy and just didn't have falvoe. I did think that maybe if you add some pepperoni it might make it better. However I made it as the recipe stated and most of it went to waste.

Excellent recipe! After slicing tomatoes I placed them on paper towels to drain a bit before assembling the casserole. I therefore avoided the watery appearance when taking it out of the oven.  I also added a light topping of breadcrumbs for a slight crunch!

Meh... This tasted to me like spaghetti sauce when I cooked it, however the leftovers the next day tasted better. I think it needs time to "congeal".  Also think it would be better with Roma tomatoes since they are a bit meatier. Had to turn up the heat and cook longer but I doubled the recipe. Looked pretty in the pan though!

I added croutons to this dish and it wasn't soggy at all! Thank you so very much for this recipe! It's fantastic!

This dish was quite the hit at a summer backyard potluck!  
I used Roma tomatoes from my own garden. I peeled the skin off with a potato peeler and then sliced them fairly thick. I then used a dessert spoon to scoop out the seeds. I did all that because I have heard that it is the seeds and peel of the tomato that is are irritating for those sensitive to nightshades. Also, it really cut down on how watery people have commented that this dish is. 
I used Tillamook Sliced Pepper jack alternated with grated plain jack cheese because that was what I had on hand. Now, that will be my recipe. 
I prepared and baked the dish in the morning, let it cool and then refrigerated it. An hour before I had to leave I popped it back in the oven to warm topped with basil leaves in a cute pattern. 
I placed it in a Pyrex travel bag with a warmed hot pack and it stayed warm during the whole party. 
Every single person commented on how good it was!!

This was so good!  Everyone loved it.  I de-seeded the tomatoes like I do when making tomato pie and there was no issue with the casserole being watery.  I also used sharp cheddar and some leftover parmesan.  Yummy!

I thought this was great and hit the spot.  It was very liquid, but that's ok.  Serve with a slotted spoon.

This is a wonderful recipe because it is easy and helps to use up my over-exuberant purchasing of farmer's market tomatoes!  I didn't have enough cheese, so I mixed it with some Italian breadcrumbs and omitted the salt.  The mayonnaise was a pleasant surprise and added a nice flavoring to the finished product.  This one is a keeper!

I had picked up a large container of tomatoes at a farmers market and saw this recipe. My husband isn't crazy about tomatoes so he wasn't sure till he tasted it - perfecto - he loved it and so did the kids - the entire baking dish was gone in minutes. I used sliced Sharp Cheddar and followed the recipe.

Really delicious!  After reading reviews, I let the tomato slices sit on paper towels to drain excess water for an hour.  I added bacon, croutons (again, from previous reviews) and used shredded muenster (prefer to cheddar) to each layer.  WOW!  This is a wonderful way to use the bounty of fresh tomatoes from the garden!  Will use this recipe over and over.

This recipe was very good!  I made it exactly to directions.  I'm not always a big tomato fan, but I did enjoy this!

Excellent!  However, a tip for other chefs.  Slice your tomatoes and place on paper towels to absorb the juices.  I let them sit for 30 mins. and then pat them dry before adding to the recipe.

I took the suggestion of soaking up the extra juice from the tomatoes when I sliced them.  I added Italian seasoning and a layer of Provolone cheese slices topped with mild cheddar shreds.  Turned out wonderful:)

Simple yet delicious! I happened to have a large garden tomato that I just picked this morning's After I cooked the casserole, I garnished it with some fresh chives, fresh basil and some crumbled bacon. I served it over some toasted white bread and the sauce made it feel like a gourmet BLT sandwich. Really refreshing easy summer recipe!

This was pretty good as written but with a few tweaks it could be great.  Next time a little more seasoning and we would use mozzarella.  It was pretty watery but I am sure that depends on the type of tomatoes used.

This was a hit at our house. This is an easy recipe to make with the kids. The sauce created by this dish is fantastic. My kids saw tomatoes and cheese and immediately put it over some pasta.

Ran out of mozzarella so used Chihuahua,  it turned out great.  I like the idea of the crushed crackers on top.  I may use that ingredient on one of my zucchini recipes.

I made this again and it was really good. I took the insides of the tomatoes out. This turned out really good. It wasn’t watery at all

summer tomato casserole

Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 4

Author : Cooking Brunette

Ingredients

Instructions

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