Tomato Pudding
Yes, I know I described the tomato casserole last night as
"Tomato Gratin", but after finishing it off for lunch this afternoon, I decided
to call it "Tomato Pudding". With the croutons baked inside, soaking
up all that lovely tomato juice, the casserole is more like a savory
bread pudding. In fact, it really is just a baked
Panzanella. No matter
the title, if you put ripe tomatoes together with basil and cheese, you know it
is going to be good.
Every food blogger is baking tomatoes this week. Most are baking
Ina Garten's (The Barefoot Contessa) Scalloped Tomatoes, and my recipe
doesn't stray much from her theme. The only difference is The Contessa (I can
relate to a Contessa since I am a Goddess) calls for sugar (?) and her recipe
requires making croutons from a loaf of
French bread.
I was prepared to do this, until I noticed this package in my kitchen:
Hmmm. I'm not very smart a rocket
scientist, but I couldn't see ruining a perfectly good loaf of French bread
to make croutons when I had a whole mess of croutons sitting right on the kitchen
counter.
Thus, my RV-friendly version of a baked tomato casserole, aka Tomato Pudding:
Heat oven to 350°. Chop tomatoes.
Add minced garlic, freshly-cracked black pepper, kosher salt
(just a little bit - my croutons were already salted, parmesan cheese is
salty... so maybe just a half-teaspoon - easily omitted)
and a drizzle of extra virgin olive oil.
Toss in fresh basil.
Add the croutons.
And finally, grated parmesan cheese.
Stir it all together and place in an
oiled casserole.
Sprinkle a little more parmesan
cheese over all and bake at 350 degrees for 40
minutes.
Summer is served!
My final comment is this (and it is the same
thing I always say) - use the ripest tomatoes,
the best-quality olive oil you can find and grate
your own parmesan cheese. And don't even think about
substituting dried basil or I will curl up in a ball
and cry.
8 roma tomatoes (about two pounds), cut into half-inch cubes
3 cloves minced garlic
kosher salt (if necessary)
black pepper, to taste
2 Tablespoons extra virgin olive oil (plus more for
oiling the baking dish)
½ cup fresh basil leaves, chopped (about 3 stems)
1½ cups premium croutons (plain, herbed or
Caesar)
¾ cup finely grated parmesan cheese, divided
Heat oven to 350°.
Mix tomatoes, garlic, salt, pepper, olive oil,
basil, croutons and ½ cup of the parmesan
cheese in a large bowl. Stir well. Place the tomato
mixture in an oiled baking dish. Sprinkle
remaining ¼ cup parmesan cheese evenly over the
top of the casserole. Bake, uncovered, for 40
minutes, or until the top is browned and the
tomatoes are bubbling. Let rest five minutes and
serve. Serves 4-6 as a side dish.
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Until my next update, I remain, your summery correspondent.