Fresh Tomato Casserole
My mom got this recipe from my grandma and passed it along to my sisters and I. I had to tweak it quite a bit to make it paleo because I didn’t want to give it up completely. Plus, I have lots of tomatoes to use up every summer from my garden and the CSA. A photo of the finished version of this can be found with the Meatloaf recipe.
You have to start by peeling the tomatoes. The easiest way to do this is by dropping a few tomatoes in boiling water for about 90 seconds. Remove them from the boiling water and immediately drop them in a bowl of ice water. When you remove them from the ice water, the peels will practically fall off.
If you desire to try the original version, here are the substitutions:
- Brown Sugar for Maple Syrup
- 1 Can of Cream of Celery for 3/4 can of Coconut Milk
- 2 slices of Buttered Bread cut into cubes for 1/2 cup Almond Flour
- 8 oz cooked Macaroni Noodles for Zucchini Noodles
The paleo version of this is a little ‘soupy’ because there aren’t any real noodles or bread topping to soak up the liquid and the zucchini and tomatoes are quite liquidy themselves.