Garlic-Herb Crumbed Tomato Bake Recipe: Summer’s in New Jersey get me excited about many things but when it comes to food, you cannot beat a sweet, juicy Jersey Tomato! This recipe is very refreshing and makes for a wonderful side dish to compliment a summer time meal.
I look forward to outdoor eating all winter long. There is no better feeling than a warm summer night (preferably with a nice breeze), accompanied with a nice glass of wine in one hand and a fork full of something delicious in the other! Something about getting the family together and sharing a meal on the back porch just adds to the flavor of the meal, call me crazy.
This tomato bake is simple to make and is incredibly versatile. You can serve it next to BBQ, pasta or just about anything.
And let’s be honest, everything is better with garlic!
Live to Eat!
- 6 Large Tomatoes Sliced Medium-thin
- 4 Cups Breadcrumbs
- 2 Tablespoons Olive Oil
- 2 Tablespoons Fresh Oregano (chopped)
- 2 Tablespoons Fresh Basil (chopped)
- 2 Tablespoons Fresh Parsley (chopped)
- 3 Garlic Cloves (minced)
- ½ Teaspoon Salt
- ½ Teaspoon Pepper
- 6 Tablespoons Unsalted Butter
- ¼ Cup Parmesan Reggiano
- Preheat oven to 375 degrees
- Combine breadcrumbs, oregano, basil, parsley, garlic, salt and pepper in a bowl.
- Melt the butter and slowly mix into the breadcrumb mixture.
- In a 2 quart baking dish, layer half the breadcrumbs and bake for 10 minutes.
- Remove from oven, layer tomatoes, drizzle the top with olive oil and then layer the rest of the bread crumb mixture.
- Bake uncovered for additional 15 minutes
Hi Jared….making this tomorrow for Brian’s birthday BBQ. Just what I need to round out my salads. What type of breadcrumbs do you suggest?
Wow, I cannot believe I missed this 🙁 I used regular old breadcrumbs, never seasoned, you do that yourself. If you feel dangerous, throw half panko in there for an extra crunch. Hope it came out well!
I’ve never had a tomato bake or anything like this before, but it looks fantastic! We’ve got some tomatoes growing in the garden, so this will be the perfect dish to try once they’ve ripened a bit more. Thanks for sharing the recipe!