Rating: 5 stars
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Leftover bread, tomatoes from the garden, and Walla Walla sweet onions inspired Megan Wentworth to create this easy, savory side dish.

This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary

Yield:
MAKES: 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

Nutrition Facts

153 calories; calories from fat 49%; protein 4.6g; fat 8.3g; saturated fat 4.1g; carbohydrates 16g; fiber 2.3g; sodium 229mg; cholesterol 16mg.
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