Tomatoes, Tomatoes Everywhere

Posted by on Jul 31, 2015 in Side Dishes | 1 comment

Tomatoes and summer are constant companions, especially when our neighbors flew away to vacay in Tennessee.

 

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MP has been watching over a dozen tomato plants, including our own waning ones.  Red plump fruit bursting their skin, sun alongside less acidic yellow varieties and a trailing cherry sort, sweet as candy.

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Cooking Light’s Ripe Summer Tomato Gratin with Basil rescues four pounds of tomatoes in one tasty dish, ideal for a picnic or potluck since it can be eaten warm or at room temperature.

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Toast up coarse breadcrumbs;

 

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then combine with olive oil, herbs, salt and pepper, and cheese.

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Meanwhile, slice the tomatoes and season well. Add remaining oil (I used half called for in the recipe) with basil, vinegar (I used balsamic rather than red wine), garlic, and shallot.

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Arrange the tomatoes in a shallow dish, pouring all the juices over the tomatoes.  Bake at 400 degrees for a quick fifteen minutes; then sprinkle the breadcrumb mixture over the tomatoes and bake another 10 minutes.

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Let stand and garnish with more soft herbs.  I will make this again doubling up on the fat boy breadcrumbs.  Because it is crazy juicy, we see it snuggling next to grilled or baked fish.

“I am not weary of eating garden vine-ripened tomatoes every day.”  Repeat after me, “I am not weary of eating garden vine-ripened tomatoes every day.”

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I’ll remember you with fondness next winter when El Nino comes to save us from Cali’s insufferable drought.

One Comment

  1. 8-19-2015

    Yum!

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