TomatopaloozaPosted: August 29, 2012
So, it’s not all bacon and chicken in my kitchen. Or ice cream for that matter. Vegetables turn up quite often. This week, I’m surrounded by tomatoes, thanks to a tomato festival at a local farm. They had everything: cherry, grape, heirloom, sungold. I got a bunch of varieties, plus this amazing new seasoning called Camp Mix. This tomato casserole was one of the samples they were handing out, and I instantly said: I’m making this tonight. And I did. I diced up a few of their large jet star tomatoes and combined them with some fresh mozzarella (also from the farm!), breadcrumbs and a good amount of Camp Mix. It made for a great, easy side dish, or I suppose it could be a meal if you want a light-ish summer supper.
– 4 large ripe tomatoes
– ½ lb of fresh mozzarella, diced
– 2 teaspoons of Camp Mix seasoning
– ¼ cup of Pecorino Romano cheese, shredded
– ½ cup of breadcrumbs
– ¼ cup of olive oil
Heat your oven to 400º.
Core and de-seed the tomatoes, and then dice. Mix the diced tomatoes with the mozzarella, Camp Mix and half of Pecorino Romano cheese. Add the mixture to the bottom of a lightly greased baking dish. In another bowl, mix together the breadcrumbs, the remaining cheese and olive oil. Add this mixture on top of the tomatoes. Bake for about 15 minutes until the top turns golden brown and the cheese melts.