INGREDIENTS Your favorite Oli+Ve EVOOLarge, ripe summer tomatoesSalt and freshly ground pepperMinced fresh parsleyMinced fresh basil (or cilantro)1 jar roasted red peppers (or homemade), choppedDry bread crumbsCapers DIRECTIONS Choose a baking dish for the number of servings you desire. Preheat oven to 475Pour a good film of olive oil in the bottom of your dish.Cut the tomatoes in 1/4” slices and put in a single layer in the baking dish.Salt and pepper lightly—sprinkle over all a pinch of parsley, a pinch of basil then a layer of sliced roasted red peppers.Repeat the process (tomatoes, condiments, peppers) and add one more layerDrizzle over all a little olive oil, cover lightly with bread crumbs and sprinkle with capers. Bake 20 minutes. Chill well before serving.
Baked Tomato Salad
INGREDIENTS
DIRECTIONS