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Late Summer Tomato Bake

Most people think of august as the tomato month, but for me, it's more of a September thing. Seems like every day someone offers me some tomatoes from their backyard, and the heirlooms at the farmers market are more vibrant and bulging than ever. I had some excess tomatoes laying around last week, and thought it would be a good idea to slice them all up nice and thin, layer them with a little bit of garlic, onion, oregano, and provolone, and toss them in the oven just long enough to enhance the flavors.
Layers, layers, layers Not the best picture, but you can see that it was a good 6 or 7 layers. Some breadcrumbs on top We used the stale bread from the peach sandwiches. After the oven it smelled amazing. I served it with some burnt chicken. No seriously, the whole grill was on fire. Every bite of this was like getting punched in the mouth with a tomatofist. Just super concentrated amazing summertime tomato flavor. At times it also tasted like eating a deconstructed tomato sauce.

Late Summer Tomato Bake

  • Really good tomatoes
  • Red onion
  • Garlic
  • Oregano
  • Olive Oil
  • Provolone
  • Salt
  • Breadcrumbs

Instructions

  1. Nothing crazy going on here. Sliced tomatoes, red onion, garlic, olive oil, oregano, and provolone. Use plenty of salt throughout.  Top with breadcrumbs and bake at 375 for a half hour. Go light on all the ingredients except the tomatoes, because you really want the tomato flavor to be the star of the dish. Get a handful of various colors of heirlooms to really make the dish pop.
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