Tomato Casserole With Sweet Onions


6 medium tomatoes, peeled, cored, and cut in wedges
1 large Vidalia sweet onion or other sweet onion
1 tsp fresh dill, or scant ½ tsp dried dillweed
salt and pepper, to taste, 1/4 to ½ tsp each
2/3 cup fresh bread crumbs
3 cloves garlic, minced
1 cup shredded mozzarella cheese
3 to 4 TBSP olive oil


Place peeled tomato wedges on paper towels to drain. Peel onions and slice into 1/4-inch rings. In separate bowl combine dill, thyme, salt, pepper and bread crumbs. Layer half of the tomatoes and onions in a lightly buttered 1 ½- to 2-quart baking dish and top with half of the minced garlic. Sprinkle with half of the bread crumb and seasoning mixture, half of Mozzarella cheese, and drizzle with half of olive oil. Repeat layers. Bake in preheated 350̊ oven for 45 to 50 minutes, or until bubbly. The onion should still be a little crisp, but somewhat tender. The dish should be brown and bubbly.