Archive for June 28th, 2010

28 Jun Baked Tomatoes with Garlic, Basil Cornbread Crumbs

Yep, the whole reason I made last week’s cornbread was so I could make this recipe, also pilfered from the Gluten-Free Goddess: Baked Tomatoes with Cornbread Crumbs. Think summer, think small sweet bursts of lusciousness in your mouth. Now, add the body of olive oil, and the spice of fresh garlic, and the crunch of cornbread crumbs…. These baked tomatoes have a satisfying depth while remaining light and fresh. Frankly, they’re addictive and I challenge you to actually share this with three other people (it’s supposed to serve four). I say if you feel guilty about saving it all for yourself, just find someone you really, really like, grab a fork each and dive in. You’ll be transported to tomato heaven immediately, so there won’t be any need for conversation.

Baked Tomatoes with Garlic Basil Cornbread Crumbs

1 pint cherry or grape tomatoes

1 slice leftover cornbread

3 cloves garlic

2 t dried basil

generous pinch salt

1-2 T olive oil

salt and pepper to taste

fresh basil leaves, if available

Preheat oven to 400 degrees. Halve one clove of garlic and use it to rub inside of baking dish (~9 inch pie pan will do), then bottom of dish with a little olive oil. Save the clove of garlic.

Slice tomatoes length-wise and set aside. (This would look absolutely beautiful with a pint of mixed heirloom cherry or grape tomatoes –  with the varying shades of reds, yellows and greens.)

In a food processor, toss in garlic and pulse until minced, but not too finely minced. Add cornbread (cut it into chunks first) and pulse until it breaks down into an even crumb. Add dried basil, salt and 1 tablespoon of olive oil, and pulse to incorporate.

Place a single layer of tomatoes in bottom of baking dish, snuggling the halves in tightly with each other. Spoon cornbread mixture over tomatoes, then top with remaining tomatoes in a final layer (you can also toss the tomatoes and cornbread mixture together, then dump it into the baking dish, but this layered arrangement offers a nicer presentation). Drizzle a little olive oil on top. Bake for 25-30 minutes, or until tomatoes are tender (I recommend checking in around 20-23 minutes to prevent from burning the cornbread mixture – mine was done at 23 minutes with the cornbread taking on a nice golden crunch, but two more minutes and that could’ve been the wrong side of burnt).

It’s sweet and garlicky (which, of course, you can tone down as desired). I served the tomatoes over a bed of sauteed beet greens and pear, which provided a nice even background and made the savory, succulence of the tomatoes pop even more.  Hmmm… I think I need to go make another batch.