From our new podcast network, The Genius Recipe Tapes is lifelong Genius hunter Kristen Miglore’s 10-year-strong column in audio form, featuring all the uncut gems from the weekly column and video series. Subscribe on Apple Podcasts, Spotify, or wherever you get your podcasts so you don’t miss out.
Listen & SubscribePopular on Food52
24 Comments
Dee G.
September 10, 2017
Such a wonderful use of summer's bounty of tomatoes. I used olive oil rather than the bacon fat to keep the clean flavor of the tomatoes. Quick and simple to make, this recipe condenses the tomato flavor. I've used Sarah Leah Chase's Cold Weather Cooking for years. A real jewel!
Deedledum
September 10, 2014
I love this lady's recipes-she's got a really good stuffed tomato recipe in one of her books I've been making for many years. It's raining and I didn't want to go out, but now I'll have to find my umbrella so I can get me a baguette...
Panfusine
October 13, 2012
Made this yesterday with some Indian 'Pav Bhaji' spice (threw in some diced sweet onions and ginger garlic paste)..It was awesome. thank you Sarah Leah Chase for this great recipe!
Midge
September 12, 2012
Holy moly, this was fantastic. I was too lazy to render bacon fat, so I used olive oil and swapped a handful of smoked mozzerella for some of the parm. Thanks for digging this one up chefpatty and Kristen. Can't wait to make it again.
beekeeper
September 10, 2012
Had this with grilled sausage for dinner tonight. It was a hit with everyone.
Suzanne Z.
September 8, 2012
Sarah Leah Chase...where've you been? Im a food groupie for many years:Nantucket days, two cookbooks. Am still a big fan. Nice to have you back
Suzanne Z
Suzanne Z
A G.
September 7, 2012
Oh my. I love Sara Lee Chase's cookbooks--never tried this one though. I'm obsessed with tomatoes and cannot wait to try this.
JulieBee
September 6, 2012
You say tomato, I say tasty!
This was so yummy. It reminded me of a gorgeous tomato bread soup I ate in Florence years ago.
Tremendously easy and delicious.
This was so yummy. It reminded me of a gorgeous tomato bread soup I ate in Florence years ago.
Tremendously easy and delicious.
stingraystirs
September 6, 2012
This looks delicious! I'm excited to try it. My Grandmother used to make a similar recipe - she layered her end of the summer "bruisers" (tomatoes not pretty enough to serve sliced, or in a salad), with corn and slices of white bread slathered with butter, sugar, salt and pepper. It's the ultimate comfort food in my house and is also good served cold the next day for breakfast.
leigh.bartolomeo
September 6, 2012
I made this last night, and topped it with an oven roasted herbs de provence crusted salmon. It was super crazy good! I had left overs...thank the lord, (my hubby almost cleared out the whole dish), and this morning I slightly rewarmed them and topped them with an over medium egg....I could eat that every morning! So good, thanks for sharing, this recipe is going in the rotation for sure.
Cinnamin
September 6, 2012
What a great way to gratin! I have too many tomatoes in my frige and was wondering what to do with them- was beginning to tire of pasta and sauce. I am going to make this tonight!
AntoniaJames
September 5, 2012
Perfect! On my menu plan for this weekend. And I can hardly wait. ;o)
Greenstuff
September 5, 2012
Love that cookbook! In case anyone's wondering why there's a tomato dish in a book called Cold Weather Cooking, it's in a chapter called something like "So Long, Summer." She has some great soups in that book too.
Whats4Dinner
September 5, 2012
We LOVE tomatoes, especially late summer heirloom. So I'm vegan now and was wondering do you think it would be just as good without the parmesan on top?
Kristen M.
September 6, 2012
I do think it would still be good! The tomatoes are really what it's all about.
fozziebayer
September 5, 2012
I make a similar Jacques Pepin recipe that's even easier--just toss together all the ingredients and toss in a gratin dish. It's damn good.
fearlessem
September 5, 2012
I can attest that this recipe is indeed genius. I make it toasting the bread in olive oil, and to me it winds up tasting like all the best parts of a chicken parmesan sandwich, without the chicken. Seriously, its mega delicious!
NBrush
September 5, 2012
Okay, I'm in. Our home grown tomatoes are taking forever to ripen, but when they do....
stitchinfox
September 5, 2012
I am wondering if you leave the skins on or not...It sounds wonderful. I think I'll have to try it! Jan
See what other Food52 readers are saying.