Tomato-Mozzarella Casserole

Ingredients

• 4 large beef tomatoes
• 1 bunch Basil
• 400 g mozzarella
• 2 tbsp olive oil (for greasing the pans)
• 2 peeled garlic cloves
• 200 ml heavy cream
• 150 ml Vegetable broth
• Salt
• ground pepper

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with upper and lower heat. Wash the tomatoes, remove the stem ends, and slice them into rounds. Wash the basil, shake dry, pluck leaves from stems, and cut into thin strips.

2. 2.

   Drain the mozzarella and slice it into the same number of pieces as tomato slices. Layer the tomatoes and mozzarella in four small greased baking dishes, each brushed with garlic, in a brick‑like pattern. Mix the cream with the broth, season with salt and pepper, and pour over the tomatoes.

3. 3.

   Cover well with aluminum foil and bake in the preheated oven for 20–30 minutes until the mozzarella is melted. Remove from the oven, sprinkle with basil, and serve with fresh white bread.