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30 fresh tomato recipes

Tomatoes are humble enough to blend into the background of sauces and salads, but robust enough to star as the main ingredient in a dish.

12. Panzanella bake

The Runaway Spoon
Top your Panzanella Bake with a drizzle of olive oil, and maybe balsamic vinegar.

By Perre Coleman Magness, The Runaway Spoon

Serves 4 

8 ounces soft Italian bread
6 ounces cherry or grape tomatoes
1 8-ounce ball mozzarella cheese
7–8 large basil leaves
1 cup milk
3 eggs
1 tablespoon balsamic vinegar
Salt and pepper to taste
Extra virgin olive oil

1. Preheat the oven to 350 degrees F. Grease and 8 by 8-inch square baking dish. Cut or tear the bread into bite size chunks and scatter in the baking dish. Nestle the tomatoes between the cubes, spreading them out as much as possible. Cut the mozzarella into pieces, roughly the size of the tomatoes, and nestle them around the dish too. Tear the basil into pieces, or nicely cut it into ribbons and tuck them around the whole affair as well.

2. Measure the milk in a 2 cup jug, then add the eggs. Beat well, add the balsamic vinegar, salt, and generous grinds of black pepper. Beat until it is all thoroughly combined. Pour the milk mixture over the bread, doing your best to distribute it evenly. Press down on the bread cubes with a knife or a spatula just to get them moist.

3. Cover the dish with foil and bake for 15 minutes, then remove the foil and bake 15 minutes more, until the top is golden brown, the cheese is melted and the tomatoes are beginning to burst.

4. Serve hot, drizzled with olive oil.

Read the full post on Stir It Up!

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Mark Sappenfield
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