Summer Tomato Bake Recipes

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Press pie crust into a 9-inch pie pan; prick bottom and sides with fork.
• Bake crust in the preheated oven until lightly browned, 10 to 12 minutes. Cool completely.
• Reduce oven temperature to 350 degrees F (175 degrees C).
• Place tomatoes in a single layer of a colander; sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel. Arrange 1 layer of tomato slices around the bottom of the cooled pie crust, overlapping the slices. Sprinkle half the garlic and half the basil onto tomato layer. Sprinkle half the Cheddar cheese and half the mozzarella cheese over basil layer. Repeat layering with remaining tomatoes, garlic, basil, Cheddar cheese, and mozzarella cheese. Spread mayonnaise over the top mozzarella cheese layer.
• Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes. Cool on a wire rack.

Steps:

• Mix well the tomatoes, salt, pepper, sugar and dry mustard.
• Saute the onions in the 2 T of butter.
• Mix the bread crumbs with the melted butter.
• In a buttered 1 1/2-quart casserole, layer the tomatoes, then onions, then crumbs.
• Bake at 350° for 25 minutes.
• Sprinkle with cheese, bake 5 minutes more.

Steps:

• Preheat oven to 350 degrees. Cook the bacon until VERY crisp and set aside. Once cooled, break into thumb-sized pieces.
• Butter the bottom and sides of a 9" x 9" square baking pan. MUST be 9"; 8" x 8" is too small!
• Heat Texas skillet with 1 tablespoon of butter and olive oil. Place the 2 cups of coarsely chopped onions into a Texas skillet; stir to coat with butter/oil and cover, sautéing over medium heat. Cook until they begin to soften and turn soft yellow.
• When onions begin to soften, add the yellow squash half moons. Stir to combine. Cover and cook until squash just begins to change colour and becomes slightly tender.
• Add the minced fresh basil to the fresh tomato chunks. Stir to combine.
• When onions are soft and yellow and squash is beginning to soften, remove from heat and set on heat pad, near 9" x 9" pan.
• Place 1/2 (1 cup) of the onion-squash mixture in the bottom of the buttered pan. It will NOT thoroughly cover the bottom; that's okay!
• Very lightly sprinkle Sea Salt, Freshly Cracked Pepper and Garlic Powder over Onion-Squash mixture. Top with 1 cup of the Tomato-Basil mixture.
• Layer 1/2 of the crumbled bacon on top of this first layer. Top bacon with 1 cup of finely shredded Cheddar Cheese.
• Repeat layering: Onion-Squash; Salt, Pepper, Garlic Powder; Tomato-Basil; Bacon and Cheddar Cheese.
• Add Panko bread crumbs to cover mixture. 3/4's to 1 cup, your choice. Drizzle olive oil over crumbs.
• Place in 350 degree oven, UNCOVERED, for about 1 hour, or until crumbs are golden brown.
• Take out of oven, place on heat-proof surface, allow to cool for 10 minutes before serving. This holds the heat! Eat with care and enjoy!

Steps:

• Oil a large brownie tin or roasting tin (about 35 x 25cm). Put the aubergine in a sieve and scatter over ½ tsp salt. Rub the salt all over the aubergine and leave to drain over a bowl or the sink for 30 mins. While they're draining, toss the tomatoes in a bowl with a pinch of salt, the sugar, vinegar and thyme leaves.
• Heat the oven to 180C/160C fan/gas 4. Wipe away any excess salt and moisture from the aubergine. Heat 2 tbsp of the olive oil in a non-stick frying pan over a medium to high heat, then add the coriander seeds. When they're sizzling, stir in the aubergine and chilli flakes. Cook, stirring for 15-20 mins, until the aubergine is caramelised and soft in the middle. Tip into the bowl with the tomatoes and add the bread, shallots, and olives. Tip the mixture into a roasting tray and level it out. Drizzle over the rest of the olive oil and bake for 20 mins.
• Whisk the eggs with the ricotta, parmesan and seasoning, then pour over the veg and add the mozzarella, tucking it into the traybake, so it's not all sitting on top. Return to the oven for another 15 mins, until the sourdough is crisp and golden and the cheese is melted. Serve garnished with the watercress in vinaigrette, if you like.

Steps:

• In a large bowl, combine the tomatoes, onion, sugar, salt and pepper. Transfer to a 2-qt. baking dish coated with cooking spray. Combine the bread crumbs, cheese and butter; sprinkle over tomato mixture. , Bake, uncovered, at 350° for 25-30 minutes or until golden brown.