It’s one of my favorite times of year—there are a shit ton of tomatoes everywhere. The tomato soup I made last week left an awesome taste in my mouth and I couldn’t wait to create that on a bigger scale. More tomatoes. More garlic. More wine.
This time around I again roasted the tomatoes, but I also sauteed an onion while the tomatoes were in the oven. Oh, and before I roasted the tomatoes I strained the juice and reserved that for later in the process. So onion, roasted tomato, garlic, juice of tomatoes, red wine vinegar (no wine opened) and then some fresh sage.
Ah. Fresh sage. I was at my uncle’s house this past weekend and holy lord he has a serious garden. I lugged back 3 or 4 bags worth of rosemary, sage, basil and this herb that smells so strongly of lemon (lemon balm?).
Actually, here’s my uncle with a tomato. He also grows raspberries, blueberries, hot peppers, mustard greens, purple beans, okra and lots of other goodies. One day I’ll have a backyard… (or maybe I can stay in the city and take advantage of a rooftop!)
Anyway, the soup was crazy chunky and I just wasn’t perfectly pleased. Then my sister grabbed leftovers from lunch: hash browns from the diner. She conducted a search for a snack while I thought up dinner, but concluded cold, old hash browns were not the snacking answer. They were however, the answer to dinner.
Tomato, Hash brown and Zucchini Bake
In an oven proof dish, spread a layer of tomato “sauce” on the bottom.
Then add the hash browns (we seasoned every layer of the hash browns with salt and pepper), then quickly cooked zucchini disks (salt and peppered, laid on a hot pan until just slightly browned and soft, flipped over for 30 seconds, then off the pan), then parm cheese, then sage leaves. Then again and again.
Leave enough sauce to cover for a top layer and sprinkle with more cheese, salt and pepper. Bake at 350 until hot (maybe 30 minutes, but cover the dish the majority of the oven time) and then garnish with the rest of the sage.
Even Slugger approved!