Recipe: Provencal Tomato Casserole (using bread crumbs, fresh herbs and Gruyere, make ahead)

PROVENCAL TOMATO CASSEROLE

"This casserole is best in summer, when the tomatoes ripen on the vine, but the herbs and the drizzle of balsamic vinegar perk up winter tomatoes, too. If you like, assemble it ahead of time, and bake it at the last minute."

6 medium tomatoes
1 1/2 cups fresh bread crumbs*
1/4 cup freshly chopped green onions (white and green parts)
1/4 cup freshly chopped basil (or 2 tbsp. dried basil)
2 tbsp. freshly chopped parsley
2 tsp. freshly chopped garlic
1 tsp. freshly chopped thyme (or 1/2 tsp. dried thyme)
1 tsp. coarse kosher salt
2 tbsp. balsamic vinegar
1/2 cup shredded Gruyere cheese
2 to 3 tbsp. olive oil

Coat bottom and sides of a shallow 3-quart casserole with cooking spray. Cut tomatoes into 4 slices each and overlap slices in casserole to cover bottom of dish.

In a small bowl, combine bread crumbs, green onions, basil, parsley, garlic, thyme and salt and sprinkle mixture evenly over tomatoes. Drizzle with balsamic vinegar and sprinkle with cheese. Drizzle with olive oil. (At this point, casserole can be covered and held at room temperature for up to 2 hours, or refrigerated overnight. If chilled, add 10 minutes to baking time.)

WHEN READY TO BAKE:
Preheat oven to 400 degrees F.

Bake for 15 to 20 minutes, until bread crumbs are crisp. Remove from oven and serve warm.

*To make fresh bread crumbs, tear 1 to 2 slices of fresh bread, place in a food processor fitted with a metal blade and pulse until bread is broken into crumbs.

Makes 6 servings
Source: The Best Casserole Cookbook Ever by Beatrice Ojakangas