Tomato Bake

Some of the best meals come from looking around the kitchen and seeing what there is to use up. In this case I had some of my sourdough bread that was no longer fresh, some beautiful tomatoes from the garden and some balsamic bellavitano cheese that my daughter brought us. I cut thin slices of bread for the base, a thick layer of tomatoes over that, sprinkled with grated cheese, and topped with a mix of 1 cup breadcrumbs, 1 Tbsp. herbes de provence, salt and pepper, and a drizzle of olive oil to bind it. I baked it for 30 minutes at 350 degrees F and that was a delicious lunch twist on a tomato sandwich. Next time I would add a brush of garlic oil on the bread before topping with tomatoes. Maybe another time with zucchini instead of bread, or another kind of cheese. Don’t get bogged down in recipes – eat what sounds good!

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