Nutrients per serving
- 9 g protein
- 9 g fat
- 31 g carbohydrates
- 291 calories
Greenhouse Tomatoes
Fresh Tomato and Caramelized Onion Panade
Why wait for summer to enjoy fresh tomatoes when Ontario Greenhouse Tomatoes are always in season. This gratin dish is reminiscent of a strata, featuring the convenience of make-ahead preparation.
Cooking Time: 65 minutes
Servings: 6 to 8
Ingredients:
- 6 garlic cloves, minced
- 3 large Ontario Onions (about 1 ½lb/750 g), cut in half lengthwise and thinly sliced
- 3 tbsp (45 mL) olive oil
- 1/2 tsp (2 mL) salt
- 1 ¼ cups (300 mL) chicken broth or stock
- 1 tbsp (15 mL) packed brown sugar
- 1/2 cup (125 mL) freshly grated Parmesan cheese
- 1 tbsp (15 mL) dried basil
- 1 stale loaf French stick bread (about 8 oz/250 g), cut into 1/2-inch (1 cm) thick diagonal slices
- 4 Ontario Greenhouse Tomatoes, 1 chopped, 3 cut in half lengthwise and sliced
- 2 eggs, beaten
Preparation:
In Dutch oven, toss together garlic, onions, oil and salt; cook over medium-high heat for 5 minutes, stirring frequently. Reduce heat to medium; cook, stirring frequently while gradually adding 1/2 cup (125 mL) of the broth, for 15 minutes or until liquid is absorbed and onions are very soft. Stir in brown sugar. Remove from heat; stir in 1/4 cup (50 mL) of the Parmesan cheese and basil. Spread evenly over each slice of bread; top each with 2 tomato slices. Arrange in upright position, overlapping in greased 12- x 8-inch (3 L) baking dish.
Whisk together remaining broth and eggs; pour over bread. Sprinkle diced tomato and remaining Parmesan cheese evenly over top. Cover and refrigerate for at least 4 hours or up to 12 hours.
Cover loosely with foil; bake in 350°F (180°C) oven for 50 minutes. Uncover and bake for 10 minutes longer, or until golden and bubbling around edges. Let stand for 10 minutes before serving.
