Prep 8 mins
Cook 20 mins
This is so simple, it's hardly a recipe at all! This is nice as one of the sides with roast chicken. As time is sometimes too limited to stuff a tomato, try this quick dish. ANY cheese which melts well and does not go gluey will be fine. Calculate on 1 large tomato (fist-size or larger) per portion. This recipe is for 3 people.
- 4-6 large tomatoes, ripe
- 4.92 ml dried basil (keeps its flavour slightly better than fresh)
- 2.46 ml flaked sea salt (to taste)
- 59.16-88.74 ml tomato ketchup (made with real tomatoes)
- 113.39 g brie cheese (any flavoursome cheese which melts well) or 113.39 g camembert cheese (any flavoursome cheese which melts well)
- 2.46 ml black pepper, coarse (or more)
- 1 red onion, thinly sliced
- 59.16-88.74 ml virgin olive oil (or more, if wanted)
- 3-4 slice bread, pref. white, crusts cut off
- Heat oven to 350 deg F/180 deg C, or less for a fan/convection oven. Line a dish with baking paper to save on the washing up!
- Slice the tomatoes fairly thickly, and arrange one overlapping layer in the dish. Sprinkle with basil, sea salt and coarse black pepper. Drizzle over about 2 - 3 tablespoons ketchup. (This intensifies the tomato flavour).
- Slice the Brie (or any cheese you chose, but if using mozzarella consider more seasoning because mozz is so bland). Arrange the slices over the tomato slices.
- Add a 2nd layer of sliced tomatoes, and season like the previous layer.
- Add all leftover cheese, and use more if you like, and sprinkle with coarse black pepper to taste.
- Drizzle with olive oil. Slice the onion thinly and put rings and slices all over the dish.
- Now arrange the crustless bread slices over the tomato dish so that the top is completely covered. You may have to cut the bread slices to fit. Sprinkle liberally with olive oil.
- Bake the dish for about 20 - 25 minutes, until the bread topping is crisp and browned.
- Yes, tomato liquid will form in the bottom of the dish -- dip extra bread in it, or drink it with a spoon because it's delicious!
Really terrific! Like loof, we had it as a main dish with salad on the side. I used store bought gluten free bread which worked very well, got all crisp and utterly yummy. For the cheese, I used an aged sheep brie, which we both agreed is perfect for this dish. Will make it definitely again! Thanks for sharing :)<br/>Made for the Cook-A-Thon in memory of Gideon
Wow this is just terrific! You called it a side dish but we enjoyed it as a main course. I made 2 servings in individual ramekins, using ciabatta bread on top and serving with an extra piece to dip into that wonderful juice. I used fresh mozzarella cheese so added some fresh basil in addition to the dried. Enjoyed this with a nice Cabernet Sauvignon for a wonderful light meal - thanks for sharing the recipe!
Superb!! This is a great anytime meal, made for breakfast but can see us sitting on the patio with this and a glass of wine. Tomatoes are not in season right now so used the best I could get and brie cheese, but am looking forward to trying Peggy's suggestion of using blue cheese. I used really good whole grain sandwich bread but think any really flavorful bread would add a nice layer. Now I cannot wait till tomato season. Thanks for the excellent post.