So far it is turning out to be a lovely summer! From the weather, to activities with my kids...AND...I am happy to report that I've been really busy with real estate this spring/summer...no complaints here! But I apologize to those waiting for this recipe! I hope you enjoy it and take this basic recipe and mix and match wonderful summer vegetables and enjoy this all summer long! More recipes from my CSA Bag coming soon!
Farmstand Casserole
Extra Virgin Olive Oil (EVOO)
2 cups (1/2-inch diced) bread from whole grain loaf
16 small tomatoes, like plum/roma (about 2 1/2 pounds), cut into quarters
3 cloves of garlic, minced
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup basil leaves, approximate...use as much as you like, chop
1 cup freshly grated Parmesan cheese
Optional: Add in any leftover vegetables you have cooked. This time, I had zuchhini and onions I had sauteed for another dinner left, about 2 C, so I add these along with the tomatoes...eggplant, red peppers, yellow squash, or even drained canned white beans would be a great addition too!
Directions
Preheat the oven to 350 degrees F.
Heat 3 tablespoons of EVOO in a large (at least 12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the bread is toasted
Combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are toasted, add the tomato mixture (plus any other vegetables) and continue to cook, stirring often, for 5 minutes.
Remove from the heat, stir in chopped basil.
Pour the tomato mixture into a shallow (6 to 8 cup or 9 X 13) baking dish.
Sprinkle evenly with the parmesan and drizzle with 2 tablespoons of EVOO. Bake for 25-30 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.
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| Farmstand Casserole, Serves 6 |
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