Need I say more? I’m a little overwhelmed, but more than willing than work my way through these tomatoes! Here are a few old favorites that I see in our future:
I did try a new and very simple dish from a book that I love-Verdura-by Viana La Place. This book is chock full of Italian inspired recipes featuring fresh vegetables, many of them requiring no cooking at all-perfect for those hot summer nights.
The beauty of this dish is that it can be eaten hot, at room temperature or even cold. I’m planning on having the leftovers for lunch on a crusty roll.
Tiella Doppio Rosso (Double Red Gratin)
3 large red peppers
4 large ripe tomatoes
Extra-virign olive oil
Salt and freshly ground pepper
1/2 cup coarsely chopped Italian parsley
1/2 cup chopped basil leaves
1/2 cup chopped fresh oregano or 2 teaspoons dried
1-2 tablespoons capers
2 tablespoons bread crumbs
Roast the peppers over a gas flame, under the broiler or on the barbecue. Remove the skin, cut the peppers in half, core and seed. Cut peppers into thick slices. Core tomatoes and thickly slice them.
Oil a large baking dish. Arrange a layer of tomato slices on the bottom of the dish. Season lightly with salt and pepper to taste and sprinkle some of the herbs and capers on top. Cover with a layer of pepper strips. Season again with salt and pepper, herbs and capers. Continuing layering ingredients topping the final layer with bread crumbs. Moisten the gratin with a drizzling of olive oil.
Bake for 25 minutes in a preheated 375 degree oven. Serve this dish hot, warm or at room temperature. It’s quite refreshing served cold. Serves 4-6.