We have lots of garden tomatoes, so this is the perfect dish to make and freeze the left-overs. Plus we have the herbs growing in the garden.
Serves 6-8
Preheat the oven 400℉ (205℃)
Preheat the oven 400℉ (205℃)
3 pounds (1,5 kg) ripe and firm organic tomatoes
1 Tbs. (15 ml) (gluten-free) all -purpose flour
3 or more to taste, chopped garlic
1/3 cup (80 ml) torn basil leaves, and some for garnish
2 Tbs. (30 ml) each chopped: rosemary, thyme, and marjoram
black pepper to taste
1 cup (240 ml) (gluten-free) bread crumbs*
1/3 cup (80 ml) Parmesan, Romano, or dairy free mozzarella cheese
1/4 cup (60 ml) olive oil
optional herbs pair with tomatoes:
optional herbs pair with tomatoes:
- oregano
- chives
- chili powder
- tarragon
- dill
- parsley
1. Cut the red tomatoes into 8 round slices, then cut into half.
2. Mix the tomatoes with the flour, garlic, basil, thyme, and black pepper and any optional herbs.
(a) If using green tomatoes, add a little vinegar and organic sugar to reduce the tartness.
3. Pour the tomato mixture into a casserole dish.
4. In another bowl, mix the bread crumbs, cheese and olive oil.
5. Sprinkle the mixture over the tomatoes.
6. Bake for 45 minutes or until golden brown.
7. Cool for 10 minutes.
8. Garnish with torn basil leaves.
*Make your own bread crumbs:
1. Cube leftover bread.
2. Toast in the oven at 400℉ (205℃) until golden brown.
3. Blend in a blender or food processor.
4. It will keep in the freezer for 3 months.
-modified from Freakin' Fabulous on a Budget by Clinton Kelly
2. Mix the tomatoes with the flour, garlic, basil, thyme, and black pepper and any optional herbs.
(a) If using green tomatoes, add a little vinegar and organic sugar to reduce the tartness.
3. Pour the tomato mixture into a casserole dish.
4. In another bowl, mix the bread crumbs, cheese and olive oil.
5. Sprinkle the mixture over the tomatoes.
6. Bake for 45 minutes or until golden brown.
7. Cool for 10 minutes.
8. Garnish with torn basil leaves.
*Make your own bread crumbs:
1. Cube leftover bread.
2. Toast in the oven at 400℉ (205℃) until golden brown.
3. Blend in a blender or food processor.
4. It will keep in the freezer for 3 months.
-modified from Freakin' Fabulous on a Budget by Clinton Kelly
