Marrow and Tomato Casserole Recipe
Marrow and Tomato Casserole Recipe with Marrow, Tomatoes, Onion and Butter.
INGREDIENTS
1 Small Marrow
4 Tomatoes
1 Small Onion
Butter
Salt & Pepper
METHOD
Peel the marrow then cut in half and scoop out the seeds. Cut in 1/2 inch (1 cm) cubes. Skin, slice and de-seed the tomatoes and finely chop the onion.
Butter an oven proof casserole and put the marrow, tomatoes and onion in alternative layers in the dish. Season each layer, finishing with a layer of marrow. Dot with butter, cover with a tight fitting lid or foil and bake in the oven (350F, 180C, Mark 4) for 45 minutes until marrow is just cooked.
Serve with roast meat, chops or sausages.
Based on the Marrow and Tomato Casserole recipe in:
Day by Day Cooking
by Marry Berry (Hamlyn 1977).