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Prep Time: 22 Minutes Cook Time: 23 Minutes |
Ready In: 45 Minutes Servings: 10 |
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If you don't have heirloom tomatoes, use red and yellow tomatoes. Recipe is from Woman's Day. Ingredients:
1 garlic clove, cut in half |
3 tablespoons extra virgin olive oil |
1 large vidalia onion, chopped |
1/2 teaspoon grated orange zest |
3 tablespoons orange juice |
2 teaspoons honey |
1 tablespoon fresh thyme, chopped |
4 lbs mixed heirloom tomatoes, thickly sliced |
2 cups fresh breadcrumbs |
1/4 cup pecorino romano cheese, grated |
Directions:
1. Heat oven to 425 degrees.
2. You'll need a shallow 2- to 2 1/2-quart baking or gratin dish.
3. Vigorously rub inside of dish with garlic, discard garlic.
4. Brush dish with 1 T oil to coat.
5. Heat 1 1/2 T oil in large skillet over medium low heat.
6. Add onion and cook 15 minutes, stirring often, just until translucent and tender, but not browned.
7. Remove from heat, stir in orange zest and juice, honey and 1 1/2 t thyme.
8. Scatter half over bottom of prepared dish; top with half of the tomatoes and season with half the salt and pepper.
9. Top with remaining onion mixture, tomatoes, salt and pepper, overlapping tomato slices to fit.
10. Mix bread crumbs, cheese and remaining 1/2 T oil and 1 1/2 t thyme until crumbs are evenly moistened.
11. Sprinkle over tomatoes.
12. Bake 20-24 minutes until crumbs are golden and juices bubble.
13. Serve hot or warm.
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