A great way to use those late summer tomatoes!*
2 pounds large ripe tomatoes
3 tablespoons Tubby Olive Basil Olive Oil
2 cups diced (1/2-inch) baguette or country bread
2/3 cup sliced shallots
1/3 cup sliced garlic
1 1/2 teaspoons fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 425. Cut the tomatoes into 1/2-inch slices and arrange the slices in a 6- to 8-cup gratin dish (a pan that is about 1.5 in. deep). Sprinkle with 2 tablespoons olive oil. Combine the bread, shallots, garlic, thyme, and the remaining 1 tablespoon oil in a bowl and mix well. Sprinkle the salt and pepper on the tomatoes and top with the bread mixture. Bake for about 25 minutes, until the tomatoes are browned on top and cooked. Serves 4.
*Adapted recipe from Jacques Pépin.