Thursday, August 5, 2010

Tomatoes and bread in the oven

I saw this recipe on Foodiddy the other day and sent it to Dave who was lamenting the fact that his stellar farming skills produced more tomatoes than he can eat.

Smitten Kitchen, Ina Garten and even Pillsbury also have versions you could try.

Whoever you follow or however you get your tomatoes I can attest that the end result is really, really, really good.

I ate two plates worth.

I think Pillsbury is onto something. Some protein in the mix would have been great. Chicken or even sauteed ground turkey or beef would make it like lasagna without the noodles.

Anyway. What I'm saying is go make it.

*SPOILER ALERT* I'm having a turkey cheeseburger for dinner.

See you later.


  1. This. Looks. So. Yummy. For. Real!

  2. It's 1 am and my mouth is watering over this. Great.

  3. Another good way to use tomatoes is to mix them with cubed zucchini, garlic, salt, pepper (remember when Sally says "pepper" and then "paprikash"?), and olive oil. Put in the oven for 20 - 25 minutes at 450 (or is it 425?).

    Toss with pasta, 1/4 cup of Parmesan cheese, and another tablespoon of olive oil. Serve with Parmesan cheese.

    You can add eggplant or whatever you have, I suppose. I have this all the time (with gluten-free pasta for me, regular pasta for the rest of them). I like it with cherry or grape tomatoes, halved, but the original Martha Stewart recipe called for plum tomatoes cubed.