James Carrier
Yield
MAKES: 8 to 10 servings

Leftover bread, tomatoes from the garden, and Walla Walla sweet onions inspired Megan Wentworth to create this easy, savory side dish.

How to Make It

Step 1

Heat oil in a 10- to 12-inch frying pan over medium heat. When hot, add onions and garlic. Stir frequently until onions are limp and beginning to brown, about 6 minutes. Pour into a 2- to 3-quart baking dish with sides at least 2 inches high, and spread onions level. Top evenly with tomato slices, basil, and oregano. Sprinkle generously with salt and pepper.

Step 2

In a food processor, whirl bread with butter and cheese until mixture forms coarse crumbs. Sprinkle evenly over tomatoes.

Step 3

Bake in a 350° oven until topping is golden brown and juices are bubbling, 20 to 25 minutes. Cool 5 minutes and serve warm.

Ratings & Reviews

themeese's Review

BettieB
October 15, 2011
I used an artisan french bread for my topping and the dish turned out so heavenly, I had to make it again! I highly recommend using the fresh herbs called for, but if you have to substitute with dry, I'm sure you could and would still taste yummy.

BettieB's Review

themeese
September 10, 2011
I made this dish for dinner tonight and it was absolutely delicious! I used salt rising bread for the topping. I will definitely make this dish again. It will make a great brunch dish.