During this bountiful season of the tomato harvest, there’s a certain classification of recipes I turn to. No sauces, no stews, nothing that uses cooked tomatoes or anything I can make in January with my frozen tomato booty. Celebrate the final summer hurrah by savoring the fresh and relish those special recipes that can only made this time of year.
This Tomato Crouton Casserole fits that bill nicely — and can readily be a side dish or we even serve it with breakfast at our B&B. Recipe after the jump:
Tomato Crouton Casserole
Ingredients:
8 medium tomatoes cut into wedges
2-3 cups prepared croutons
½ c. plus 2 T. butter, melted
1 t. salt
1 t. dried basil
1 t. dried thyme
¾ c. grated Parmesan cheese
Directions:
* Arrange tomatoes in a greased 9-in. x13-in. baking dish.
* Top with bread croutons.
* Combine butter, salt, basil and thyme. Drizzle over bread and tomatoes. Sprinkle with cheese.
* Bake, uncovered, at 350 degrees for 30-35 minutes or until tomatoes are tender.
Serves 6.
Recipe from Edible Earth: Savoring the Good Life with Vegetarian Recipes from Inn Serendipity
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Photo Credit: Lisa Kivirist
Lisa Kivirist
Lisa Kivirist embodies the growing “ecopreneuring” movement: innovative entrepreneurs who successfully blend business with making the world a better place. Lisa is co-author, with her husband, John Ivanko, of Rural Renaissance: Renewing the Quest for the Good Life, capturing the American dream of farm living for contemporary times. Her latest release, ECOpreneuring: Putting Purpose and the Planet Before Profits is a compact, dynamic tool kit for a fresh approach to entrepreneurial thinking, blending passion for protecting and preserving the planet with small business pragmatics. As a W.K. Kellogg Food & Society Policy Fellow and Director of the Rural Women's Project, Lisa champions a voice for women farmers and rural ecopreneurs through media, speaking and advocacy work. Lisa runs the award-winning Inn Serendipity Bed and Breakfast in southwest Wisconsin, completely powered by renewable energy and considered amongst the “Top Ten Eco-Destinations in North America.” Her culinary focus on local and seasonal cuisine – with most ingredients traveling less than 100 feet from her organic gardens to B&B plates – earned recognition in publications from Vegetarian Times to Country Woman and inspired her cookbook, Edible Earth: Savoring the Good Life with Vegetarian Recipes from Inn Serendipity. In addition to feature writing for publications such as Hobby Farm Home, Mother Earth News and Wisconsin Trails, Lisa is the lead writer for Renewing the Countryside, a non-profit organization showcasing rural entrepreneurial and agricultural success stories. Lisa also penned Kiss Off Corporate America: A Young Professional’s Guide to Independence. Lisa shares her farm with her husband, their young son, a 10kw wind turbine and a colony of honeybees.
3 Responses to You Say Tomato, I Say Tomahto: Let’s Just Eat it Fresh
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Thanks for the happy tomato comments. You could definitely use cherry tomatoes — they key is just to heartily cover the bottom of the 9×13 pan. That said, I’ve found this recipes tastes best right out of the oven, so I’ll often cut it roughly in half for an 8×8 pan if it is just my husband and I eating . .. .
Happy Harvest,
Lisa
Yum! How about cherry tomatoes? Got any recipes for those before my son turns into one? I’m thinking I could substitute 80 for the 8?
I am so glad you posted this because I am drowning in tomatoes! This is the first year that I have had a garden and so far it’s been incredibly rewarding!