tomato bake

This recipe is from NY Times Cooking. But I have changed it up.  Here&#039;s the original recipe.

Cheesy White Bean Tomato Bake recipe

olive oil (extra virgin)

garlic (thinly sliced)

San Marzano peeled tomatoes

spinach

(15 oz) cans Cannellini white beans

water

Italian seasoning

red pepper flakes

kosher salt and black pepper

mozzarella

Pre-heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high heat. Fry the garlic until lightly golden, about 1 minute. Add in the San Marzano peeled tomatoes (be careful of splattering) and mash them down with a potato masher or the back of a wooden spoon.  Let cook for about a minute and then reduce the heat as needed to prevent the garlic from burning.

Add the spinach and the beans, water and then all the Italian seasoning, crushed red pepper flakes, and season with the salt and pepper. Stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots; for about  8 to 10 minutes. For more browning, switch to the broiler setting and leave under the broiler for about 2 minutes. Serve and enjoy immediately.

This delicious vegan pesto veggie bake is easy to make, quick to assemble, and it&#039;s so IMPRESSIVE! This beautiful healthy side dish is perfect to make for the holidays or to go with your weeknight dinner.  

Zucchini Tomato Pesto Veggie Bake

basil leaves

pumpkin seeds ((or pine nuts))

garlic (peeled)

tbsp lemon juice ((about 1 large lemon))

olive oil ((or water))

tsp himalayan pink sea salt ((more to taste))

tsp black pepper ((more

olive oil

zucchini (thinly sliced)

medium roma tomatoes (thinly sliced)

red onions (thinly sliced)

First, you’re going to make the pesto sauce. Add the fresh basil leaves, pumpkin seeds, garlic, lemon juice, olive oil, water, salt, and pepper to a blender or food processor. Blend the sauce until smooth and set it aside for later.

Preheat the oven to 350 degrees. Use a hand mandolin to thinly slice the zucchini, tomatoes, and red onions 1/8&quot;-1/4&quot; thick. Be very careful with the mandolin, it&#x27;s very sharp!

Brush a light coating of oil on the bottom of a cast iron skillet. Then arrange the sliced vegetables in the pan in this order: zucchini, tomato, zucchini, red onion. Repeat this order until you run out of vegetables. Start with the larger outer circle first, then do a smaller circle inside of the outer circle. Lastly, fill in the center hole.

Drizzle the vegan pesto sauce over the vegetables and then use a silicone brush to brush the sauce over all the vegetables in the pan.

Lay a piece of unbleached parchment paper on top of the vegetables and bake it for 30-35 minutes or until all the vegetables are tender. 

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Cheesy White Bean Tomato Bake recip...

Zucchini Tomato Pesto Veggie Bake

Top 2 tomato bake recipes from across the web

The most viewed tomato bake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesy White Bean Tomato Bake recip...

Zucchini Tomato Pesto Veggie Bake

The most viewed tomato bake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine