Recipe(tried): Baked Tomato Salad

I liked the sound of this recipe last WINTER when you simply could not get a good tomato in Iowa. Since the tomatoes were baked and the flavor was somewhat intensified I thought it worth experimenting with. The first recipe is the original, the second is how I changed it so you can eat this any time of the year.

Baked Tomato Salad:
Serve chilled in the baking dish as a salad, or even as an appetizer, but be sure to have some hot crusty bread to mop up the delicious tomato juices.

Olive oil
Large ripe summer tomatoes
Salt and freshly ground pepper
Minced fresh parsley
Minced fresh basil (or cilantro)
1 Jar roasted red peppers (or homemade, if you're so inclined)chopped
Dry bread crumbs
Capers

Choose a heavy baking dish for the number of servings you desire. Preheat oven to 475 degrees. Put a good film of olive oil in the bottom of your dish. Cut the tomatoes in 1/4" slices and put a single layer into the baking dish. Salt and pepper lightly-sprinkle over a pinch of parsley, a pinch of basil, then a layer of sliced roasted red peppers. Repeat the process, tomatoes, condiments, peppers. Add one more layer of tomatoes and condiments. Drizzle over a little olive oil, cover lightly with bread crumbs and sprinkle with capers. Bake 20 minutes. Chill well before serving.

Altered recipe:
After considerable experimenting I have found that I can use a 14 oz. can of GOOD diced tomatoes (drained), 2 roasted red pepper (diced), about 1/2 cup marinated artichokes (diced), 1/3 of a container of premade pesto (DeGiorno)and some salt and pepper. Mix all this together instead of layering it and top with bread crumbs and capers if desired. Bake at 475 degrees for 20 minutes. I can have this put together before the oven warms up generally.

I finally have enough of my own ripe tomatoes to try this with fresh, so that is on my list for today.