Name: Crunchy tomato and bread bake with parsley
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 1 large onion, thinly sliced; 3-4 tbsp olive oil; 3 garlic cloves, thinly sliced; 700 gram large tomatoes, thickly sliced; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 4 tablespoon sherry vinegar; 2 cup torn bread; 50 gram butter, melted; small handful of parsley, chopped

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

Ingredients

1 large onion, thinly sliced

3-4 tbsp olive oil

3 garlic cloves, thinly sliced

700 gram large tomatoes, thickly sliced

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 tablespoon sherry vinegar

2 cup torn bread

50 gram butter, melted

small handful of parsley, chopped

Method

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.