Ingredients
600 g beefsteak tomatoes
350g mozzarella
2 m.-sized onions
2 cloves garlic
100 ml olive oil
250 g cooked ham
5 slices of toast bread (whole grain toast)
1 tsp salt
¼ teaspoon white pepper
2 sprigs thyme, fresh
Butter for the mold
preparation
This is how it works: 1. First, spread butter on an ovenproof dish. Preheat the oven to 200 degrees. Wash the tomatoes, dry them and cut them into slices about 0.5 cm thick. Remove stems. Also cut the mozzarella into 0.5 cm thick slices. Peel the onions and garlic and dice both into small pieces. Mix the olive oil with the onion and garlic pieces.

2. At night, cut the toast bread into shape so that the bottom of the pan can be lined. Drizzle some of the seasoned olive oil over the bread. Spread the tomato and cheese slices on the bread like a roof tile, add the cooked ham and sprinkle the tomatoes with a little salt.
3. Now add the pepper to the remaining olive oil, drizzle it over the entire casserole and then bake it on the middle rack in the oven for about 40 minutes. Rinse the thyme lukewarm and pat dry, remove the coarse stems, cut into small pieces and sprinkle on the finished casserole. Tastes excellent!