7.14.10 Baked Summer Tomatoes
Tuesday after work, I arrived at the farm to pick up my CSA share, and was greeted with the most glorious sign I ever laid eyes on “pick as much basil as you would like”. Storm clouds were rolling in, so I ran out to the fields, quickly ditching my heels for more appropriate attire—because this was one opportunity I was not going to miss out on. I wondered about the state of the crop with a sign so generous, but my fears were quickly dispelled as I entered the fields. Row after row of healthy basil plants surrounded me, filling the air with a hallucinating, sweet smell. This I decided, was a glimpse at my heaven.
I packed a bag with the makings of a winters-worth of pesto, not even leaving a dent in the crop, and headed back it my car. The storm began minutes later, and I let out a happy sigh. Summer surrounded me—the copious stash of basil, the afternoon storm bringing a welcome breeze, the fresh tomato waiting on my counter at home. I could think of no better way to celebrate my earnings than to taste them. With this, I present to you, summer, in a dish.
Baked Summer Tomatoes
serves 2
2 c cubed ciabatta bread (1/2" cubes)
1 c packed arugula
6 eggs, beaten together
salt and pepper, to taste
1 large tomato, sliced
small handful basil leaves, sliced thin
1 c crumbled feta cheese
2 T olive oil
3 medium shallots, sliced thin
Preheat oven to 400F. Separate bread cubes between two small (4”-6”) oven-proof dishes. Top each with 1/2 c arugula and half the beaten eggs. Season with a few pinches of salt and pepper. Top each dish with half the tomato slices, basil, and 1/2 c feta cheese. Transfer dishes to oven and cook 15-18 minutes, until eggs are set and cheese begins to brown.
While casserole is baking, make the fried shallots. Heat 2 T olive oil over medium heat. Add shallots, and cook 8-10 minutes, stirring occasionally, until golden brown and crispy.
Remove dishes from oven, and top with crispy shallots. Season to taste with salt, pepper and additional basil, if desired.
Reader Comments (35)
YUM!!! I am loving your blog!
Keep up the great work and thanks for keeping us educated as to what is "In Season" and how to be a really creative chef with it. :-D
Blessings,
JD
Gorgeous! Tomatoes and basil are one of my favorite combinations.
This looks so lovely Erin! Last week we were at our CSA farm and they had a sign "pick all the peas you want".....we are up to our ears in peas!! I've been shelling them for days :) "all you can pick" basil sounds rather nice too, basil is so versatile so Im sure you are coming up with some incredible dishes (the one included). Oh and I love your mini cast iron skillets!
Oh wow I would've been so ridiculously happy had I seen that sign!! How lucky for you. :) And what an amazing dish you've created using it.
Wow! That's really cool of your CSA farm; I don't think the ones around here would be quite that generous. I guess we can expect a lot of basil around here now, huh?
This looks super duper gooooood.
Tomatoes, bread cubes & crispy shallots....! I'm in love! :)
This looks amazing! Your recipes inspire me every time!
oxo
Oh my heavens! You don't live in Utah do you? I need someone to have that sign near me. I love basil. This looks fabulous! My mouth is literally watering. (I'm not just saying that, it is!)
This looks like an amazing recipe! I can't wait to try it out once we start getting tomatoes in our CSA. Be sure to take a look at our blog Cookin' Our Way Through a CSA! We still have over 2 months of cooking to do and I know I love looking at sites like yours for inspiration. Being in VT we are a little behind most CSAs in regards to when we get produce!
Hi Erin,
I just discovered your blog in Food News Journal and love it ! Great photography and wonderful recipes and concepts. I've been writing a lot this summer about farmers markets, Farm to Table dinners, etc. And I, too, love tomatoes and basil and have been making a fab recipe from the Sept. 2000 issue of Gourmet for a Tomato Gratin. If you like, I can send it to you.
I also am going to add your blog to my favorite list on my Examiner page. So glad I linked up to you!
Looks delicious! I am going to have to try this out.
i absolutely cannot wait to try this recipe!!! it looks amazing :)
oh my goodness. i'll be making this soon. it is just gorgeous.
I totally would have done the same thing if I saw a sign that read to pick as much as I like! And I love this dish, it sounds amazing! As soon as tomatoes are ready around here I'll be all over this!
This looks wonderful! I have everything to make this dish at home now... so many tomatoes from my CSA share. This is perfect! I know what we're having for dinner!
Basil isn't in our markets yet and I am getting impatient. Erin, this is a spectacular dish! I am so excited to make this for dinner with some roasted potatoes.
This looks soo yummieee! I love tomato and this is a must try! Thannks so much for sharing! Have a lovely merry happy weekend and love to you sweet friend!
Hey! This looks great and I just picked up some basil and tomatoes at the farmer's market today!
What is the purpose of doing the tomatoes in two separate dishes? I don't think I have two and I'm wondering if I can substitute.
Oh... oh, my goodness... I need to make this--and soon! This dish says SUMMER! Love this one, Erin... But I love them all, don't I? ;o) Happy Days ((HUGS))
Hi Lindsey, I cooked them in individual serving size dishes so I could go right from oven to table. Feel free to make in a small-medium size casserole dish (the amount here makes 2 generous portions) or double to the recipe to serve a larger crowd in a larger casserole dish. Enjoy!
Erin, I made this the other night and it was fantastic. And so easy too. I forgot about the shallot topping until it was too late, so just drizzled some chunky salsa on the top. Rock on! Love your blog. Sara
All the basil you want? I'd be in heaven! This looks like the perfect summer dish.
This looks absolutely wonderful, Erin. Tomatoes are so sweet this time of year, and baking makes them even sweeter and more flavorful. I think I'll try the recipe this week with goat cheese. Have a lovely end of July!
All the basil you want?????? Heaven!
I think it's time to disclose the name of this farm--I want some basil too ;>) The dish looks fantastic. I'm definitely going to try it out. BTW- I made your curried zucchini and vegetable panini last week and is was great!
This is heaven indeed! How lucky you are to have been able to gather such treasure, and create it into something you'll be able to enjoy all year long.
these look so awesome, erin! perfect summer lunch fare! and i'm jealous of your basil picking spree! :)
Dearest Erin, i hope you had a good week! I came looking for your decision taco/warp recipe! Had a suden craving to make them! Have a lovely merry happy weekend and love to yoU!
i want those lil cast irons pans! looks delicious!
Tomatoes. Feta. Basil. Heaven.
Summer in a dish -- love that phrase!
This is perfect for the massive harvest of tomatoes in the garden right now. Love your blog!
I made this last night and had left-overs for breakfast. It was great, thank you!
I made this for a light dinner last night. it was wonderful! Fresh tomatoes and basil from the garden couldn't be any better. Would make a great breakfast or brunch dish too!