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Prep Time: 0 Minutes Cook Time: 24 Minutes |
Ready In: 24 Minutes Servings: 10 |
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I got this recipe from the Woman's Day magazine August 1, 2008. It looks so good that I am having company friday and they are bringing the heirloom tomatoes that they raise. This recipe sounds really yummy. Think maybe I will have roasted garlic stuffed pork tenderloin w/ herb rub, applesauce, Steamed broccoli, Southern cornbread muffins, sweet iced tea, homemade soft honey wheat rolls. Ingredients:
1 clove garlic, cut in half |
3 tbsp. evoo |
1 large vidalia onion chopped |
1/2 tsp. grated orange zest |
3 tbsp. ornage juice |
2 tsp. honey |
1 tbsp. fresh thyme, chopped |
4 lb. mixed heirloom tomatoes, thickly sliced |
1/2 tsp. seach salt and pepper |
2 cups fresh bread crumbs |
1/2 cup grated pecorino romano cheese |
Directions:
1. Heat oven to 425*F.
2. You'll need a shallow 2 to 2-1/2 qtbaking or gratin dish.
3. Vigorously rub inside of dish with garlic, discard garlic.
4. Brush dish with 1 Tbsp. oil to coat.
5. Hear 1-1/2 Tbsp. oin in a 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 tsp. thyme.
8. Scatter halfover bottom of prepared dish, top with half 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 1-1/2 tsp. thyme until crumbs are evenly moistened.
11. Sprinkle over tomatoes.
12. Bake until crumbs are golden and juices bubble.
13. Serve hot or warm.
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