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

BettieB's Review

BettieB
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.

themeese's Review

themeese
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.