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Cheesy Tomato Bake

A quick, cozy oven dish. Cherry tomatoes and red onion roast down with thyme, olive oil, and garlic until they burst into a jammy, bubbly sauce — then FreshElla softens in and turns lightly golden. Finish with fresh parsley and scoop it up with crusty bread, or toss the whole skillet with hot pasta for an instant dinner.

6-8

Serves:

Prep:

10 minutes

Cook:

20 minutes

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Ingredients:​

  •   10 oz cherry tomatoes

  •   1/4 of a red onion, thinly sliced

  •   Olive oil (as needed)

  •   Garlic powder (to taste)

  •   2 sprigs fresh thyme 

  •   Sea Salt and fresh ground pepper (to taste)

  •   Half a container of FreshElla, balls cut in half

  •   Chopped fresh parsley to garnish

  •   1 can (15 oz) cannellini or great northern beans, drained and rinsed (optional)


Instructions:

  1. Preheat oven to 375 degrees. Rinse the cherry tomatoes and pat them dry. In a cast iron skillet or baking dish, toss the tomatoes, red onion, salt, pepper, garlic powder and thyme sprigs in a bit of olive oil. Stir in beans (if using).

  2. Tuck in the FreshElla.

  3. Bake for about 20 minutes, until the tomatoes have burst, the cheese is soft and turning slightly golden and the juices are bubbling. 

  4. Remove from the oven and sprinkle with fresh parsley.  Serve hot with crusty bread or toss with your favorite cooked pasta. 

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