Tomato Casserole
This comforting Southern casserole is a beloved side dish at cook and activist Mable Clarke’s famous monthly fish fry in South Carolina. It’s a rich, cheesy, spicy blend of fresh tomatoes, caramelized onions, and crunchy cheese crackers that’s guaranteed to be the star of your table.
Ingredients
1 tablespoon extra-virgin olive oil
2 medium onions, very thinly sliced
¼ teaspoon ground black pepper
6 cups chopped fresh tomatoes (about 2 lbs)
¼ cup chopped pickled jalapeños
2 cups crushed cheese-flavored crackers (like Cheez-Its), divided
1¼ cups mayonnaise
¾ cup grated sharp Cheddar cheese
¾ cup grated Parmesan cheese
¼ cup chopped fresh basil
Cooking spray
Instructions
Preheat the Oven
Preheat oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with cooking spray.Caramelize the Onions
In a large skillet, heat olive oil over medium heat. Add sliced onions and cook, stirring often, until golden brown—about 10 minutes. Season with pepper.Assemble the Layers
In a large bowl, combine chopped tomatoes and jalapeños.
Spread 1 cup of the crushed crackers evenly in the bottom of the baking dish.
Layer with half the tomato mixture, followed by the caramelized onions, then the remaining tomato mixture.Make the Topping
In a medium bowl, mix together the mayonnaise, Cheddar, Parmesan, and basil. Spread this mixture over the top of the casserole. Sprinkle with the remaining 1 cup of crushed crackers.Bake the Casserole
Bake for 50 to 60 minutes, or until bubbling and golden on top. Let cool for about 10 minutes before serving so the layers can set.
- Pro Tip
Don’t skip draining your chopped tomatoes slightly. Fresh tomatoes release a lot of moisture when baked—removing some of the liquid beforehand prevents a soggy bottom and helps maintain that perfect cheesy-cracker crust on top.
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