Herbed Tomatoes Au GratinDo you spend much (or enough) time alone? Do you make sure you have that delicious do-whatever-you-want time, with no one around to pull your attention anywhere in particular? The day I began writing this entry was a heavenly day of freedom, not that I don’t like humans, just that I enjoy solitude
Herbed Tomatoes Au GratinOven 450 degrees 2 T. Extra Virgin Olive Oil, plus more for the baking pan1-1/4 c. coarse and crusty bread crumbs (I used Ezekiel sprouted bread)You can mix in 1-2 T. chopped parsley if you like.Mix bread crumbs (and optional parsley) with Olive Oil and set aside.Use more Olive Oil to grease a 9″ square casserole, or the equivalent. 1-1/2 pounds of tomatoes (2 huge or 3 large). Slice 1/2 to 3/4″ thick.Salt and freshly ground black pepperA handful or two of fresh baby spinach leaves1/2 c. soft goat cheese1/2 c. Asiago cheese, crumbled or broken 3 T. fresh chives, or a combination of fresh and dried herbs of your choice that go well with tomatoes. I used fresh chives, parsley, thyme, and sage, all growing in pots on my window sill. Assemble in layers. Tomatoes, then salt and pepper, then herbs, then spinach leaves (not too many, mostly for color) then cheese and bread crumbs. Then add two more layers, finishing with bread crumbs on top. Bake somewhere in the neighborhood of 15-20 minutes, until bubbly and slightly browned on top.
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