Cheesy Tomato and Artichoke Bake

Cheesy Tomato and Artichoke Bake


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This casserole is great for when you have too many tomatoes in your garden. It's delicious, fresh, and easy to make. Serve with pasta or chicken for a well-rounded meal.

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

6 servings


  • 2 lb. plum tomatoes
  • 1 can (14 oz.) artichoke hearts
  • 3/4 C. onion, diced
  • 1 C. shredded mozzarella cheese
  • 1 stick margarine
  • 1/2 tsp. basil
  • 2 Tbs. sugar
  • salt and pepper, to taste

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Preheat the oven to 325 degrees. Grease a shallow casserole dish. Rinse the artichoke hearts, drain, and cut in half. In a pan, saute the onions in margarine until tender. Add tomatoes, artichokes, and basil and heat for five minutes, gently stirring. Season with the sugar, salt, and pepper. Pour into the casserole dish, sprinkle with the shredded cheese, and bake for 15 minutes, or until the cheese is melted and the casserole is hot.

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