Written by Irene
Category: Side Dishes
Published: 23 November 2014
4 persons
1 hour
20 minutes
40 minutes
Ingredients
450 grams Tomatoes
1 large Onion
2 rashers Bacon, lean
4 slices Bread, wholemeal
1 tablespoon Parsley, chopped
1 ½ teaspoons Basil, chopped
37 grams Butter
Salt & Black Pepper
Caster Sugar
Instructions
Peel and roughly chop the onion, cut the rind off the bacon and chop the rashers into pieces.
Put the onion and bacon through the fine blade of the mincer.
Remove the crust and crumble the bread into the bacon and onion mince.
Now add the herbs.
Skin and thinly slice the tomatoes.
Put a layer of the bacon and crumb mixture in the bottom of a buttered, shallow fireproof dish.
Cover this with a layer of tomatoes and season with salt, pepper and a little sugar.
Repeat these layers until all the ingredients are used up, finishing with a layer of bacon crumbs.
Dot with the remaining butter and bake near the top of the oven at 200°C for 30-35 minutes or until brown and bubbling.
Serve at once.
The name of this dish describes a casserole of fresh tomatoes with a crumble of bacon and brown breadcrumbs. Serve it on its own, or with grilled sausages for lunch or supper.
