Author Notes: My dear friend and fellow Food52er Gigi26 sent me a recipe for a tomato and onion casserole this week. She wanted to play with it and call it her own but didn't have the time. She's a home day care provider with a lot on her plate and this week had meetings and CPR classes and just didn't have a minute of time. She offered me the recipe and I spent this week thinking about it and then was recruited to watch the 5 year old granddaughter for two days. Dinner had to be easy.. I had steak and the ingredients for the tomato casserole but not a lot of ambition. I decided to put the ingredients on bread and this was the result. Pretty tasty! - inpatskitchen
Makes a 12 inch baguette
- 1 pint grape tomatoes
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 medium green onions, thinly sliced
- 2 large cloves of minced garlic
- 2 tablespoons mayo
- 1/2 cup thinly sliced basil leaves
- 1 12 inch baguette, sliced lengthwise
- 4 tablespoons finely grated parmesan cheese
- In a medium sauce pan warm the olive oil and then add the tomatoes, salt and pepper. Over medium heat, saute the tomatoes until they just begin to crack and split their skins. Add the garlic and sliced green onions and reduce the heat to low. Partially cover the pan and let the mixture cook for about 30 minutes, stirring regularly.
- At that thirty minute mark if the tomatoes haven't fully disintegrated, break them up with a spoon or fork and saute another minute. Everything should be soft and gooey.
- Cool the mixture and then add the mayo and basil. Spread the mixture on the cut sides of the baguette. (you may have a little extra- save it for spreading on toast tomorrow) Divide the parmesan over the baguette halves. Bake in a preheated 375 oven for about 10 minutes. Turn the oven on "broil" and run the baguettes under for one or two minutes.
- This recipe was entered in the contest for Your Best Spring Alliums