Too many Tomatoes! Casserole

Our garden produced an amazing amount of tomatoes this year, and by October we were looking for new ways to consume them. I found a recipe for Thracian Tomato Casserole which claimed to be typical of the Thracian region of southern Bulgaria. I decided to change the recipe a bit to fit our needs more (namely, I added cheese!). Also I was working with cherry tomatoes, so the look is very different.

Too many Tomatoes! Casserole

2 1/4 lb tomatoes, sliced

3 tbsp chopped parsley

2.5 tbsp olive oil

1 tsp sugar

1 cup breadcrumbs

1/2 tsp paprika

salt

chopped or dried parsley

1/2 cup grated Parmesan

1tbsp dried chives

1 tbsp salt

Preheat oven to 400 degrees and brush a casserole dish with 1 tbsp or so of the oil.

Place sliced tomatoes into the dish so that they overlap and layer. If you are using large tomatoes you can make a pretty layered look, but if you are using cherry tomatoes you can't really worry too much about how it looks- just get them in there!

Sprinkle the tomatoes with the sugar and salt.

In a bowl, mix together the breadcrumbs, Parmesan cheese, paprika and remaining olive oil.

Sprinkle the mixture over the tomatoes.

Sprinkle chives and parsley over the casserole.

Bake for 40-50 minutes. If the topping starts getting too brown, cover the dish with foil.

Serve hot or cold, with bread, or without!