Yeah, Says the Tomato, I Got Really Baked Last Night
BS: are you posting soon or no?
gansie: you can post
i have one ready
just need a title
BS: ah
need brainstorming help?
gansie: it’s for a tomato bake
i want a pot pun
BS: like with green?
gansie: i used red tomatoes
something about bake
maybe
i don’t know
BS: so a tomato walks into a bar
the bartender says, man you look kinda dried out today
yeah, says the tomato, I got really baked last night
gansie: NO
well, maybe that can be my intro
***
Tomato overload. Yes, the tomatoes are still over flowing at the dad gansie household. When I was home for Tgiving (no puking this time!) we made my new fav tomato dish. I’ve created this a couple times now with my abundance of tomatoes, with just a few variations along the way - all combined nicely in the continued description (re: click “continue reading.”)
Tomato and Red Onion Bake
Make your own breadcrumbs. Actually, I might add that to the Cheating tab. I can’t say that every occasion calls for fresh breadcrumbs, but what sends this dish to a higher level are the fresh breadcrumbs. So, roughly chop about half of a long French baguette and add to a blender. Drop in the blender: 2 cloves smashed garlic, fresh parsley, kosher salt, freshly ground black pepper and then a swirl of extra virgin. Coarsely blend. Not too fine. You want to show off the fact that you created these crumbs yourself, not bought them in the supermarket. When at desired consistency, pour into a bowl, grind in a handful of parm and toss to combine.
But wait, before you start the breadcrumbs, chop a red onion into rings. Add to a hot, buttered pan. Stir occasionally and let them get soft and a bit brown; season with S&P.
While the onions cook, start slicing tomatoes. Fill the bottom of a square pyrex dish with a single layer of tomato slices. Sprinkle S&P on the tomatoes and repeat seasoning with every subsequent layer. Add a scant layer of crumbs. Top with half of onions and a squrit of lemon.
Repeat. Then add a final layer of tomatoes and the rest of the breadcrumbs. Drizzle extra virgin on top. Bake at 425-ish degrees for about 20 minutes, or until sufficiently browned.
on November 28th, 2007 at 2:29 pm
Pictures courtesy of???
on November 28th, 2007 at 3:07 pm
gotta be careful what you gchat this girl….looks scrumptious
on November 28th, 2007 at 3:15 pm
is it wrong that what i *almost* care about most is that my nails look good in these photos
on November 28th, 2007 at 3:44 pm
Not a problem compared to the drama that would ensue if they were chipped.
on November 28th, 2007 at 4:10 pm
Black nail varnish, really. This girl needs a gay make over!
on November 28th, 2007 at 4:13 pm
aaahhh
well, i am now wearing the new fab color of the season — russian navy
on November 28th, 2007 at 4:17 pm
this is not on topic, people
on November 28th, 2007 at 4:19 pm
you know, i’ve always wanted a nail polish blog
on November 28th, 2007 at 4:27 pm
Fashion in the kitchen is an important aspect of life, I think we should have a tag for this! I did look preppy cute in the kitchen last week, not much effort really.
on November 28th, 2007 at 5:06 pm
britannia - all you. you have a post due next wednesday on kitchen fashion.
on November 28th, 2007 at 5:42 pm
[…] Alright, ES commenters - you asked for a cooking fashion blog, so here you go: the Rachel Ray virtual fashion model doll, referred via the unstoppable crowd at […]
on November 28th, 2007 at 10:19 pm
Does this mean I can’t do a fashion write up anymore. I’m even watching PR (Project Runway) for ideas as I speak.
on November 28th, 2007 at 11:37 pm
hahaha…you most definitely still can - I’m excited to see how that one works out
on November 29th, 2007 at 3:36 pm
Back to the subject at hand…I’ll try out the tomato bake. It sounds delish.
PS The nails did catch my eye from the beginning.
on November 30th, 2007 at 11:24 am
guys hope had fun cooking and eating on t-d,
ganies cooked her ass off, the tom bake was delic,
her apples with melted havarti cheese, cristini with hummis stuffed mush with spicy spinach filling were all teriffic apps for the nite. she was up cooking before 10:00 am we didn’t stop till people came at 5 have fun and safe hoilday season especially in good health
on December 11th, 2007 at 2:41 pm
[…] savory tart (torte?) was inspired by gansie’s tomato bake. Of course, I had to add in the three p’s that rule my life: pine nuts, pastry and parm. […]