Prep 15 mins
Cook 20 mins
I am often looking for recipes to use over the tomato season and found this in a paper. I have not made it yet and am posting here to try next season. Sliced fennel can also be added with the tomatoes and onions, and Parmesan to the breadcrumb topping. Make sure breadcrumbs are coarse. Recipe state day old sour dough bread makes great crumble topping.
- 3 tablespoons butter
- 3 cups coarse breadcrumbs
- 1⁄4 cup chopped basil
- 2 garlic cloves
- 1⁄3 cup pine nuts
- 6 -8 tomatoes, sliced
- 2 medium white onions, finely sliced
- salt & freshly ground black pepper
- Preheat oven to moderate.
- Melt butter in pan, add the breadcrumbs and toss and cook until golden.
- Remove from the heat and put into a bowl and add basil, garlic and pine nuts.
- Layer the tomatoes and onions in an ovenproof dish and add the salt and pepper to taste. Top with a thick layer of the breadcrumb mixture and bake about 20 minutes or until golden brown and bubbling.
I'm sorry, but we didn't enjoy this. I sliced my onions super fine, but after 20 minutes they were still raw. We had to eat 10 minutes later and the onions were still underdone. I would suggest either cooking the onions first before layering or covering the dish, cooking for 45 minutes then removing the cover to brown the pie for a further 15 minutes. Although this has promise I won't make it again as I prefer my own recipe for tomato and onion pie more.
Yummy!! Easy!! The only thing I would do differntly is use less breadcrumbs. I cooked them up in a cast iron skillet & instead of dirtying up another bowl, I added the pignoli, basil, etc. straight to that & it all warmed through & got fragrant & lovely. I plan to quituple this recipe this summer....thank you!!! made for the 6/08 Aussie Swap.