Sunday, May 20, 2012
Scallion Tomato Bread
A few weeks ago Food52 was having their "Your Best Spring Allium" contest and dear friend Pam sent me a recipe for a tomato and onion casserole that she really wanted to play around with and enter but just didn't have the time. She's a home day care provider with a lot on her plate and that particular week had meetings and CPR classes just about every night. I spent some time thinking about it and then toward the end of the week was recruited to watch 5 year old Riley for two days. Dinner had to be easy...I had steak and all the ingredients to re-invent that tomato casserole, but not a lot of ambition. I decided to put the ingredients on bread and this was the result. Pretty tasty!
1 pint grape tomatoes
1/2 cup olive oil
1/2 tsp salt
1/4 tsp black pepper
6 medium green onions, thinly sliced
2 cloves of minced garlic
2 Tbl mayo
1/2 cup thinly sliced basil leaves
1 12 inch baguette, sliced lengthwise
4 Tbl finely grated parmesan
In a medium sauce pan warm the olive oil and then add the tomatoes, salt and pepper. Over medium heat, saute the tomatoes until they just begin to crack and split their skins. Partially cover the pan and let the mixture cook for about 30 minutes, stirring regularly.
At that 30 minute mark, if the tomatoes haven't fully disintegrated, break them up with a spoon or fork and saute another minute. Everything should be soft and gooey.
Cool the mixture and then add the mayo and basil. Spread the mixture on the cut sides of the baguette.(You may have a little extra- save it for spreading on toast tomorrow) Divide the parmesan over the baguette halves.
Bake in a preheated 375F oven for about 10 minutes. Turn the oven on "broil" and run the baguettes under for one or two minutes.