summer heirloom tomato bake

A great summer casserole. Make it the best with fresh, local tomatoes. Serve with a leafy salad with chick peas and cucumbers.This is even better the next day.


3-4 large fresh summer tomatoes (Heirloom preferred)

5-6 fresh basil leaves, chopped

dried oregano

2 cups uncooked brown rice

olive oil

2 cloves garlic, chopped


Kosher salt

fresh ground pepper

15-16 ounces Ricotta cheese

grated Parmesan cheese

white balsamic vinegar


  • Cook brown rice as directed on package.
  • Preheat oven to 350 degrees
  • Slice tomatoes, blot off
  • Add rice to bottom of medium sized baking dish.¬†Layer, tomatoes, olive oil, vinegar, salt, pepper and garlic.Layer Ricotta, oregano and basil. Layer one more time. Top layer should be Ricotta.
  • Add fresh grated Parmesan to the top of casserole, covering completely
  • Add Panko on top of Parmesan, drizzle with olive oil
  • Bake for 40 minutes

A Jackie O Recipe