Tomato & Leek Casserole.

Please read my notes for additional/better ideas.

Ingredients:

• 4 leeks, cleaned, sliced into narrow rings (white part and light green part only)
• 3 – 5 tomatoes, sliced
• 1 tsp of Italian herb blend
• 2 Tbl of crushed crumbs from breadsticks or crackers
• A light dusting of cayenne (optional)

Instructions:

Preheat oven to 350 degrees.

Oil the bottom of a 9 X 13” heat-proof pan with olive oil spray. Spread ½ of the leeks in the bottom.  Top with half of the tomato slices.  Dust on the tsp of Italian herb blend.  Layer with the other half of the leeks and the other half of the tomatoes.   If you are going to put on the cayenne for zip, dust it on now.  It won’t take much.  Be careful.

Sprinkle on crumbs.  Spray one more time with olive oil spray and bake for 30-40 minutes or until the crumbs begin to brown. Ready to serve.

This dish will re-heat just fine in a microwave or oven if you’re taking it to work or another event.

MY NOTES:

I sliced the (did about 6 large) tomatoes into wedges and shredded the leeks (about 8 all diff sizes) in food processor.

Mixed in salt, pepper, garlic powder, paprika, italian seasoning mixed all together. Let sit  1 1/2 days. Drain off the excess juices.

Just before cooking added 1 pint of heavy cream and topped with breadcrumbs.

Cooked for over an hour, DELICIOUS.

Brad said it would be good with italian sausage in it. Mom suggested parmesan cheese and chicken. Honestly, this would probably be pretty good served leftover with scrambled eggs!