We were supposed to go to a party on Saturday–a baby shower for my husband’s cousin who is very happily expecting. Baby showers make me happy, and I gleefully shopped for the perfect gift and then the perfect dish to contribute to the event. It was to be my tomato-cucumber salad, as produce is at its amazing height where I live and I have a big mess o’ basil growing in a box on my deck.
Mother nature apparently shares not my love of showers. While I was wrapping up a little something to welcome the new person to the world, she was wrapping up a hurricane. And then she flung it right up the east coast to my house. When Saturday morning arrived, I sadly put my perfect outfit back on its hanger, called the party-giver to offer my regrets, and stowed my basil and other herbs in the garage to wait it out with our lawn furniture, toys, and random bits of outside life we didn’t want blown away.
That, my dear friends, left me with a mess of tomatoes to use up. And what do we do when we have veggies and need a little pick-me-up?
We toss carbs on top. Carbs and olive oil and garlic, and we toast it up under the broiler to make the most amazing, simple side dish (my lunch today, but who’s really counting?) you can imagine. Your house will smell like Italy and your mouth will be delighted.
This is so good that I’m going to stop rambling on and tell you how to make it, and then you should, right now, while the little red fruits are still at their peak. Go on. You need:
Tomatoes, cut into quarter-inch slices
Italian-style bread crumbs–I used about a third of a cup
Garlic powder–I used about a teaspoon
Grated Parmesan cheese–I used about two tablespoons.
Pre-heat your broiler, to low if you have a choice. Spray a small casserole dish with olive oil or nonstick spray. Layer your tomatoes in the dish, in a single layer as much as possible, overlapping where necessary. Sprinkle them with a touch of salt and a drizzle of oil.
In a small bowl, mix together the bread crumbs, cheese, and garlic powder. Lay that mixture on top of your tomatoes until they’re just peeking out. Drizzle a bit more olive oil on top and put the dish under the broiler until the crumbs are brown and toasty. Enjoy.
(My amounts are inexact–it depends on your dish size and the number of tomatoes you use. But this is a perfect playing recipe–you can’t possibly mess it up. Guesstimate, adjust, and have at it.)
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