This dish, updated from Debbie Athearn’s traditional family recipe, is a great way to enjoy the flavor of tomatoes that are too ripe to slice for fresh eating. A combination of red and yellow peppers makes for a colorful dish, but purple peppers bleed their color, so save them for raw uses. Try Debbie’s stewed tomatoes with a loaf of bread from the farm bakery, or your own oven.
This dish can also be an accompaniment to meat or fish, mixed with canneloni beans for a side dish or simply enjoyed cold the next day.
1 medium yellow onion, julienned
8 ripe tomatoes, coarsely sliced
1/2 cup olive oil, divided
3 bell peppers, julienned
1 sprig fresh rosemary
2 1-inch-thick slices of fresh bread, plus the rest of the loaf for serving
Preheat oven to 400°.
Lay onions in the bottom of a casserole dish and sprinkle with a pinch of salt.
Layer half the tomatoes on top of the onions
Pour 1/4 cup olive oil over the vegetables.
Top with the remaining peppers.
Top peppers with the remaining tomatoes and pour the remaining olive oil over them.
Sprinkle with salt and pepper and push sprig of rosemary into the middle of the dish.
Cover with foil and bake for 25 minutes.
Meanwhile, put bread slices in a food processor and pulse to make medium-small breadcrumbs.
Remove tomatoes from oven, uncover and stir in breadcrumbs.
Return, uncovered, to oven and bake 5-7 minutes.
Serve over toasted slices of bread cut from the remaining loaf.
From our book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen. Photos by Alison Shaw.