© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Woman's Day
If you don't have heirloom tomatoes, use red and yellow tomatoes.
1 garlic clove, cut in half
3 tablespoons extra-virgin olive oil
1 large vidalia onion, chopped
½ teaspoon grated orange zest
3 tablespoons orange juice
2 teaspoons honey
1 tablespoon fresh thyme, chopped
4 pounds mixed heirloom tomatoes, thickly sliced
2 cups fresh breadcrumbs
¼ cup pecorino romano cheese, grated
Heat oven to 425°F.
You'll need a shallow 2 to 2½ quart baking or gratin dish. Vigorously rub inside of dish with garlic, discard garlic. Brush dish with 1 tablespoon oil to coat. Heat 1½ tablespoon oil in large skillet over medium low heat. Add onion and cook 15 minutes, stirring often, just until translucent and tender, but not browned. Remove from heat, stir in orange zest and juice, honey and 1½ teaspoon thyme.
Scatter half over bottom of prepared dish; top with half of the tomatoes and season with half the salt and pepper. Top with remaining onion mixture, tomatoes, salt and pepper, overlapping tomato slices to fit. Mix bread crumbs, cheese and remaining ½ tablespoon oil and 1½ teaspoon thyme until crumbs are evenly moistened. Sprinkle over tomatoes. Bake 20 to 24 minutes until crumbs are golden and juices bubble. Serve hot or warm.