Tis the time of year that if you planted more than one cherry tomato plant (as did we) you have them coming out your ears. Turn them into a fantastic vegetarian meal (or side dish)! It's beautiful and tasty.
Cherry Tomato Pie
Makes 4 main dish servings, 6-8 side dish servings
FILLING
1/2 lbs cherry tomatoes
1 red onion, sliced thin
2 garlic cloves, finely sliced
1 1/2 Tbsp all-purpose flour
1 Tbsp extra virgin olive oil
1/4 tsp red pepper flakes
Fresh ground black pepper
CRUST
3 cups baguette cubes (I used wheat)
1/2 cup vegetable broth
1/2 tsp fennel seeds
1 tsp brown sugar
1/4 cup white wine
1/2 tsp salt
1/2 tsp fresh ground black pepper
1/4 cup shredded Parmesan cheese (optional)
Preheat oven to 375 degrees. Spread bread cubes onto a baking sheet and bake for 10-15 minutes until crunchy (but not overly brown).
While bread crumbs are toasting, heat olive oil in a large nonstick skillet over medium-high heat. Add onions and stir occasionally until caramelized, ~15 minutes. Add garlic and saute for 2 minutes. Remove from heat.
In a pie plate or baking dish, combine tomatoes, flour, red pepper flakes and pepper. Gently fold in onion mixture and set aside.
Place toasted bread cubes into the onion skillet and heat over medium heat. Add broth, wine, brown sugar, fennel seeds, salt, and pepper. Fold gently. Heat until broth has been absorbed into bread. Remove from heat and spoon bread cubes over tomato mixture.
Place dish into the oven on the middle rack and bake for 20-25 minutes, or until heated through. Sprinkle Parmesan cheese onto bread cubes for last 5 minutes of cooking. Remove from oven and allow to cool for 5 minutes. Use a slotted spoon to serve.
Nutrition Info per 1/6 pie: 144 calories, 4.5 g fat, 4.5 g protein, 17 g carbohydrates, 3 g fiber
Cherry Tomato Pie
Makes 4 main dish servings, 6-8 side dish servings
FILLING
1/2 lbs cherry tomatoes
1 red onion, sliced thin
2 garlic cloves, finely sliced
1 1/2 Tbsp all-purpose flour
1 Tbsp extra virgin olive oil
1/4 tsp red pepper flakes
Fresh ground black pepper
CRUST
3 cups baguette cubes (I used wheat)
1/2 cup vegetable broth
1/2 tsp fennel seeds
1 tsp brown sugar
1/4 cup white wine
1/2 tsp salt
1/2 tsp fresh ground black pepper
1/4 cup shredded Parmesan cheese (optional)
Preheat oven to 375 degrees. Spread bread cubes onto a baking sheet and bake for 10-15 minutes until crunchy (but not overly brown).
While bread crumbs are toasting, heat olive oil in a large nonstick skillet over medium-high heat. Add onions and stir occasionally until caramelized, ~15 minutes. Add garlic and saute for 2 minutes. Remove from heat.
In a pie plate or baking dish, combine tomatoes, flour, red pepper flakes and pepper. Gently fold in onion mixture and set aside.
Place toasted bread cubes into the onion skillet and heat over medium heat. Add broth, wine, brown sugar, fennel seeds, salt, and pepper. Fold gently. Heat until broth has been absorbed into bread. Remove from heat and spoon bread cubes over tomato mixture.
Place dish into the oven on the middle rack and bake for 20-25 minutes, or until heated through. Sprinkle Parmesan cheese onto bread cubes for last 5 minutes of cooking. Remove from oven and allow to cool for 5 minutes. Use a slotted spoon to serve.
Nutrition Info per 1/6 pie: 144 calories, 4.5 g fat, 4.5 g protein, 17 g carbohydrates, 3 g fiber
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