Tomato Garlic Basil Bake

 

If we've eaten a large midday meal, not much is needed for supper. I brought in the last of our garden tomatoes a couple of weeks ago and they've been ripening nicely on trays. This tomato-garlic-basil mixture, spooned onto slices of fresh focaccia bread more than satisfied us one evening last week. You could toast the bread and place the mixture on top, or let guests/family spoon on for themselves. Either way, it's easy and delicious.

Tomato Garlic Basil Bake

Ripe tomatoes, cut into 1/2 inch dice, about 2 cups

2-3 large cloves garlic, minced 

1 Tablespoon fresh basil, finely sliced

1 Tablespoon olive oil

1 Tablespoon balsamic vinegar

1/4 - 1/2 cup crumbled feta cheese

Fresh basil to top

Place tomatoes, garlic, basil, olive oil, and balsamic vinegar in a shallow baking dish. Stir just to combine. 

Bake at 400 degrees for 15-20 minutes or until bubbly. Sprinkle the feta cheese on top, then return to the oven for about 5 minutes.

Serve with more fresh basil sprinkled on top. 

Top slices of fresh focaccia bread with the mixture to serve. 

Onion Mushroom Gratin

 

Wanting something comforting and creamy to accompany rather plain chicken, I sauteed onions until soft, quickly fried onions in another pan and came up with this recipe that my husband and I enjoyed very much. Easy to make ahead and let sit in the fridge for a day or two before baking. 

Onion Mushroom Gratin

3 medium-large onions, sliced 1/8 - 1/4 inch thick (about 3 cups)

10-12 mushrooms, sliced (about 1-1/2 cups)

2 Tablespoons butter, divided

2 Tablespoons olive oil, divided

1 teaspoon dried thyme

1/2 - 1 teaspoon salt (to taste)

2 - 3 Tablespoons heavy cream

1 cup grated Swiss cheese

2 Tablespoons grated Parmesan

Heat half of the butter and olive in a heavy skillet over medium low heat. Add the onions and saute, letting them slowly soften and sweeten. This should take a good 15-20 minutes. They should not get too brown, but a little caramelization is good. 

In another skillet, heat the other half of the butter and oil over medium high heat. Add the mushrooms and saute quickly, letting them brown a little before turning them. 

Add the mushrooms to the onions along with the thyme and salt. Stir in the heavy cream and grated Swiss cheese. Pour into a gratin dish. Sprinkle with the Parmesan and bake at 400 degrees for 10-15 minutes or until bubbly.