We are drowning in tomatoes. I have been a making and freezing sauce as fast as I can and still can’t seem to keep pace.
These are not your average tomatoes. These are peak of the (end) of summer sweet heirloom tomatoes.
I am not bragging about my ability to grow tomatoes. I am fairly incompetent in the garden and we operate on a ignore it policy around here. Somehow ever since we adopted this we don’t care philosophy we have had bumper crop after bumper crop of tomatoes.
The first few big heirlooms were eaten on the back porch sprinkled in salt. They never even made it inside. I have made mozarella from fresh raw milk for a spectacular capresse salad. And as I mentioned earlier I have been making lots and lots of sauce. also I have been on a hunt for recipes that use lots of tomatoes to put these beauties to good use. Thankfully Smitten Kitchen came to the rescue.
I have no idea why she calls this scalloped tomatoes. Well… in all reality if I had made the recipe correctly maybe I would know but I kinda misread an ingredient on the list and wound up with this deliciousness.
I have no idea if the original way is better but I love this .It reminds me of pappa al pomodoro (an italian tomato and bread soup) but it is baked with cheesy goodness. A delicious side to whatever your main entree might be or just a gorgeous light dinner all on its own. You just can’t go wrong.
And believe it or not this is even better as leftover. Incredibly delicious the day of, mindblowingly good the next day.
One year ago today: Oatmeal cookies your way
Tomato Bread Bake (serves 6 as a main 8-10 as a side)
Adapted from Smitten Kitchen
3 tablespoons olive oil
One loaf French boule in a 1/2-inch dice
2 1/2 pounds whatever good tomatoes you’ve got, cut into 1/2-inch dice
3 cloves garlic, minced
1 tablespoon sugar
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1/2 cup thinly slivered basil leaves, lightly packed
1/2 cup freshly grated Parmesan cheese
1/2 cup grated mozzarella cheese
Preheat the oven to 350°F. Heat olive oil in a large sauté pan over medium-high. Add the bread cubes and stir so that they are evenly coated with oil. Cook cubes, tossing frequently, until toasty on all sides, about 10 minutes.
Meanwhile, combine tomatoes, garlic, sugar, salt and pepper in a large bowl. When the bread cubes are toasted, add the tomato mixture. Allow to sit for about 5 minutes. Stir in the basil. Pour into a shallow (6 to 8 cup) baking dish and top with Parmesan and mozzarella cheese. Bake 30 to 35 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.