We’re coming towards the end of summer and the tomato season is really taking off. The ripe red, orange and yellow fruits are a reminder to me to make the most of the summer while it’s still here; like planning more simple suppers for us to eat al-fresco in the garden, making my own ice cream, hiring a bicycle for a day or finally going on that camping trip to the seaside.
My dad has a wonderful recipe that’s perfect for that end-of-summer glut of tomatoes and places their wonderful flavours centre-stage. It’ll make you wish you’d planted more tomatoes!
6 (or more) large tomatoes, sliced
1 onion, cut into rings (red or yellow, it doesn’t matter)
2 cloves of garlic, squashed to release the aroma and cut into slithers
Salt and pepper
Plenty of crusty bread
1 ball of mozzarella (optional)
Pre-heat your oven to 180 C. Place the slices of tomato side by side in a baking try, sprinkle with the onion rings, slithers of garlic and some oregano, salt and pepper. Slice the mozzarella (if using) into strips and place them evenly over the tomatoes and onions. Then drizzle with olive oil and bake in the oven for 20 minutes, or until the cheese is gooey and melty (or the tomatoes start smelling good).
I haven’t used any cheese in these images (they’d probably be so much prettier if I did!) because my other half doesn’t eat it, but it is absolutely wonderful with!
This dish is quite juicy, so you’ll need plenty of bread to mop up the juices! We used to put the baking tray in the middle of the dinner table and sit around it for a family dinner. It makes a beautifully simple and rustic mid-week dinner but you could also serve it as a side or with other mezze style dishes.
What are your favourite ways of using up tomatoes or other “summer glut” vegetables?