Crunchy tomato and bread bake with parsley

Nici Wickes' tomato and bread bake recipe is all crunch and juice, deliciously sweet and sour. Serve as a side dish or enjoy as is for a tasty vegetarian meal. If you’re sensitive to tomatoes, try the acid-free variety
Tomato and bread bake



1.Preheat oven to 180°C.
2.Sauté the onions with the olive oil in a frying pan or ovenproof dish (if you have a terracotta dish, use this as it can be used for sautéing on the stovetop, then put in the oven) until softened. Add the garlic and cook for a further 2-3 minutes. Remove from the heat, transfer onions and garlic from the pan to the ovenproof dish if you’ve used a pan to sauté, then put the tomato slices over the onions. Season with salt and pepper, then splash on the vinegar.
3.In a bowl, toss bread in the butter and parsley until coated. Scatter over the tomatoes and bake for 30-45 minutes until the tomatoes are dark and soft, and the bread is golden and crispy.
4.Prior to serving, cool a little to allow the bread to soak up the juices and soften slightly.
  • If you’re sensitive to tomatoes, try the acid-free variety in this recipe.

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