Put fresh sliced tomatoes in casserole. 2 ingredients later: A quick Italian bake

This 3-ingredient tomato and mozzarella casserole is my go-to when life gets hectic, but I still want something comforting and delicious. Growing up in the Midwest, casseroles were a staple at every family gathering, and this one brings back those warm memories with a modern twist. It's perfect for busy weeknights when you need to whip up something quick yet satisfying. Plus, who doesn't love the classic combination of tomatoes and mozzarella?

This casserole pairs beautifully with a simple green salad drizzled with balsamic vinaigrette, adding a fresh contrast to the rich, cheesy goodness. You could also serve it alongside some crusty garlic bread to soak up all the delicious juices. For a heartier meal, consider adding a side of roasted vegetables or a light pasta dish.

Servings: 4

4 large tomatoes, sliced
8 ounces fresh mozzarella, sliced
1 tablespoon olive oil
Salt and pepper to taste

Preheat your oven to 375°F (190°C).

Drizzle olive oil over the bottom of a baking dish.

Layer the tomato slices and mozzarella slices alternately in the dish, slightly overlapping them. Season as desired.

Drizzle a little more olive oil over the top.

Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and slightly golden.

Let it cool for a few minutes before serving.

For a bit of extra flavor, sprinkle some fresh basil leaves over the top before baking. You can also add a pinch of salt and pepper or a sprinkle of Italian seasoning for added depth. If you want to make it more substantial, consider adding a layer of cooked pasta or quinoa at the bottom of the dish before adding the tomatoes and mozzarella. For a spicy kick, try adding a few slices of jalapeño or a dash of red pepper flakes.