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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I am often looking for recipes to use over the tomato season and found this in a paper. I have not made it yet and am posting here to try next season. Sliced fennel can also be added with the tomatoes and onions, and Parmesan to the breadcrumb topping. Make sure breadcrumbs are coarse. Recipe state day old sour dough bread makes great crumble topping. Ingredients:
3 tablespoons butter |
3 cups coarse breadcrumbs |
1/4 cup chopped basil |
2 garlic cloves |
1/3 cup pine nuts |
6 -8 tomatoes, sliced |
2 medium white onions, finely sliced |
salt & freshly ground black pepper |
Directions:
1. Preheat oven to moderate.
2. Melt butter in pan, add the breadcrumbs and toss and cook until golden.
3. Remove from the heat and put into a bowl and add basil, garlic and pine nuts.
4. Layer the tomatoes and onions in an ovenproof dish and add the salt and pepper to taste. Top with a thick layer of the breadcrumb mixture and bake about 20 minutes or until golden brown and bubbling.
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