Substitute olive bread or herb bread for the Italian bread.This homey and comforting dish is like a combination of a gratin and a bread pudding. I love it in fall when the tomatoes are still wonderful but the evenings are chilly enough to enjoy them hot.
Makes 4 to 6 servings | Prep time: 15 minutes | Minimum cook time: 2 hours in a medium slow cooker
3 pounds ripe tomatoes
1/3 cup olive oil
4 garlic cloves, minced
1/4 loaf Italian bread, cut into 1/2-inch cubes (about 3 cups)
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
1 teaspoon fresh thyme or 1/8 teaspoon dried
1/3 cup heavy cream
1/4 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
Vegetable oil spray
1. Grease the inside of the slow cooker liberally with vegetable oil spray. Rinse tomatoes and discard cores. Squeeze tomatoes to discard seeds, and cut tomatoes into 1/2-inch dice. Set aside.
2. Heat oil in a large skillet over medium-high heat. Add garlic and cook, stirring constantly, for 2 minutes. Add bread cubes, and cook for 3 to 4 minutes, stirring frequently, until cubes are lightly browned. Scrape mixture into the slow cooker.
3. Add tomatoes, oregano, thyme, cream, Parmesan cheese, salt, and pepper to the slow cooker. Toss to combine, and spread mixture evenly, patting it down with the back of a spoon. Cook on Low for 3 to 4 hours or on High for 2 to 3 hours, or until tomatoes are soft. Serve gratin hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.
Variation:
Substitute olive bread or herb bread for the Italian bread.