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.