PUMPKIN AND TOMATO BAKE
Tasty fall dish for supper or a buffet. Add as much heat as you like or change the garlic and herbs to your taste. Make ahead and pop in oven when ready. Recipe has evolved to our tastes from "French Country Kitchen" by Ann Hughes-Gilbey
Provided by Derf2440
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Remove any seeds from the pumpkin and cut into 3/4 inch strips.
- Cook in boiling salted water for 2 or 3 minutes.
- Drain and dry thoroughly on paper towel.
- Dice strips into about 1/2 inch cubes.
- Heat 2 tablespoons of the oil in a large fry pan.
- Brown the onions slowly.
- Stir in the sugar.
- Add the pumpkin, fry it gently until it starts to turn transparent.
- Place evenly in the bottom of a shallow baking dish.
- Heat the remaining oil.
- Add the tomatoes, garlic, herbs and half of the parsley to the pan.
- Season well with salt and cayenne.
- Cook gently, just until the tomatoes start to collapse, turn once being careful to keep tomato slices unbroken.
- When the moisture has reduced somewhat, spread the tomatoes, in neat rows, over the pumpkin pieces.
- Add a tablespoon of wine (or water) to the pan, whisk up the pieces and pour carefully over the tomatoes and pumpkin.
- Mix the remaining parsley with the crumbs and sprinkle evenly over the tomatoes and pumpkin.
- Dot with butter.
- Preheat oven to 400 degrees and bake for 20 minutes or until nicely browned.
FRESH TOMATO BAKE
Good recipe to use up your end-of-the-summer glut of tomatoes. The first time I made this I was skeptical about the amount of bread crumbs, but it worked - the bread crumbs become almost like a sauce from soaking up the tomato juices. I found this recipe in Too Many Tomatoes by Burrows and Myers.
Provided by Hey Jude
Categories Onions
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix well the tomatoes, salt, pepper, sugar and dry mustard.
- Saute the onions in the 2 T of butter.
- Mix the bread crumbs with the melted butter.
- In a buttered 1 1/2-quart casserole, layer the tomatoes, then onions, then crumbs.
- Bake at 350° for 25 minutes.
- Sprinkle with cheese, bake 5 minutes more.
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