Two Meen-a-soh-ta authors have books on Food & Wine's Best of the Best
Cookbooks, Raghavan Iyer and Bea Ojakangas. This looks like something
I'd enjoy eating:

Provencal Tomato Casserole

Cooking spray for baking dish
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 tablespoons dried basil)
2 tablespoons freshly chopped parsley
2 tablespoons freshly chopped garlic
1 teaspoon freshly chopped thyme (or 1/2 teaspoon dried thyme)
1 teaspoon coarse kosher salt
2 tablespoons balsamic vinegar
1/2 cup shredded Gruyere cheese
2 to 3 tablespoons olive oil

Preheat oven to 400 degrees.

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.)

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

Serves 6.

Source: The Best Casserole Cookbook Ever by Beatrice Ojakangas
(Chronicle Books, 2008)

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

"Melba's Jammin'" > wrote in message
...
> Two Meen-a-soh-ta authors have books on Food & Wine's Best of the Best
> Cookbooks, Raghavan Iyer and Bea Ojakangas. This looks like something
> I'd enjoy eating:
>
> Provencal Tomato Casserole
>
> Cooking spray for baking dish
> 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 tablespoons dried basil)
> 2 tablespoons freshly chopped parsley
> 2 tablespoons freshly chopped garlic
> 1 teaspoon freshly chopped thyme (or 1/2 teaspoon dried thyme)
> 1 teaspoon coarse kosher salt
> 2 tablespoons balsamic vinegar
> 1/2 cup shredded Gruyere cheese

This made my mouth water ...! I woul like it too.

cybercat wrote:
> "Melba's Jammin'" > wrote in message
> ...
>> Two Meen-a-soh-ta authors have books on Food & Wine's Best of the
>> Best Cookbooks, Raghavan Iyer and Bea Ojakangas. This looks like
>> something I'd enjoy eating:
>>
>> Provencal Tomato Casserole
>>
>> Cooking spray for baking dish
>> 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 tablespoons dried basil)
>> 2 tablespoons freshly chopped parsley
>> 2 tablespoons freshly chopped garlic
>> 1 teaspoon freshly chopped thyme (or 1/2 teaspoon dried thyme)
>> 1 teaspoon coarse kosher salt
>> 2 tablespoons balsamic vinegar
>> 1/2 cup shredded Gruyere cheese
>
> This made my mouth water ...! I woul like it too.

Oh yes <saved>

In article >,
"cybercat" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > Two Meen-a-soh-ta authors have books on Food & Wine's Best of the Best
> > Cookbooks, Raghavan Iyer and Bea Ojakangas. This looks like something
> > I'd enjoy eating:
> >
> > Provencal Tomato Casserole
> >
> > Cooking spray for baking dish
> > 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 tablespoons dried basil)
> > 2 tablespoons freshly chopped parsley
> > 2 tablespoons freshly chopped garlic
> > 1 teaspoon freshly chopped thyme (or 1/2 teaspoon dried thyme)
> > 1 teaspoon coarse kosher salt
> > 2 tablespoons balsamic vinegar
> > 1/2 cup shredded Gruyere cheese
>
> This made my mouth water ...! I woul like it too.

I'm thinking about making it for supper ‹ I wonder if I can find a small
piece of gruyere somewhere. . .


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

In article >,
"cybercat" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > Two Meen-a-soh-ta authors have books on Food & Wine's Best of the Best
> > Cookbooks, Raghavan Iyer and Bea Ojakangas. This looks like something
> > I'd enjoy eating:
> >
> > Provencal Tomato Casserole
>
> This made my mouth water ...! I woul like it too.

Hey, I just mailed pictures of it to you. I thought it was/is
outstanding and it's all mine to enjoy.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

On Sat, 10 Oct 2009 15:40:28 -0500, Melba's Jammin'
> wrote:

>Two Meen-a-soh-ta authors have books on Food & Wine's Best of the Best
>Cookbooks, Raghavan Iyer and Bea Ojakangas. This looks like something
>I'd enjoy eating:
>
>Provencal Tomato Casserole

snipped and saved.

Dang it. I passed up lbs of beautiful Heirloom tomatoes at the
farmer's mkt Fri. Why!!!!!, why!!!!!!, why!!!!! Because I'm a dork.
mumblegrumblemumblegrumble.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 10/07

On Oct 11, 8:35*am, koko > wrote:
[snip]
> Dang it. I passed up lbs of beautiful Heirloom tomatoes at the
> farmer's mkt Fri. Why!!!!!, why!!!!!!, why!!!!! Because I'm a dork.
> mumblegrumblemumblegrumble.

Dork, schmork... There was probably a better reason (variety, quality,
a combo) and you did your part to providing feedback to those
farmers.

As far as making the recipe... The carnivorous members of Clan Ranger
warned me about attempting it. I thought it sounded like a pretty
damned fine dish but I also enjoy roasted/baked toms with cheese and
bread crumbs as a side dish. You'dathunk I was serving them grass
clippings or somethin'.

The Ranger

On Sun, 11 Oct 2009 11:24:06 -0700 (PDT), The Ranger
> wrote:

>On Oct 11, 8:35*am, koko > wrote:
>[snip]
>> Dang it. I passed up lbs of beautiful Heirloom tomatoes at the
>> farmer's mkt Fri. Why!!!!!, why!!!!!!, why!!!!! Because I'm a dork.
>> mumblegrumblemumblegrumble.
>
>Dork, schmork... There was probably a better reason (variety, quality,
>a combo) and you did your part to providing feedback to those
>farmers.
>
None of the above. They were among the best I've seen this year and
abundant and a large variety. I'm just a dork. grrrrrrrgrrrr

>As far as making the recipe... The carnivorous members of Clan Ranger
>warned me about attempting it. I thought it sounded like a pretty
>damned fine dish but I also enjoy roasted/baked toms with cheese and
>bread crumbs as a side dish. You'dathunk I was serving them grass
>clippings or somethin'.
>
>The Ranger

lol. Sometimes we just don't know when we have it good. ;-)

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 10/11

In article
>,
The Ranger > wrote:

> On Oct 11, 8:35*am, koko > wrote:
> [snip]
> > Dang it. I passed up lbs of beautiful Heirloom tomatoes at the
> > farmer's mkt Fri. Why!!!!!, why!!!!!!, why!!!!! Because I'm a dork.
> > mumblegrumblemumblegrumble.
>
> Dork, schmork... There was probably a better reason (variety, quality,
> a combo) and you did your part to providing feedback to those
> farmers.
>
> As far as making the recipe... The carnivorous members of Clan Ranger
> warned me about attempting it. I thought it sounded like a pretty
> damned fine dish but I also enjoy roasted/baked toms with cheese and
> bread crumbs as a side dish. You'dathunk I was serving them grass
> clippings or somethin'.
>
> The Ranger

I'll send the pics to you. Half the recipe made ‹‹ enough for me.
Twice, probably, but I ate it all at once. Gotta get my vegetables for
the day, doncha know.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

In article >,
Melba's Jammin' > wrote:

> Two Meen-a-soh-ta authors have books on Food & Wine's Best of the Best
> Cookbooks, Raghavan Iyer and Bea Ojakangas. This looks like something
> I'd enjoy eating:
>
> Provencal Tomato Casserole

Here's the TinyURL link to the pictures, if you're interested. Mouse
over each for a description of it.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

In article >,
Melba's Jammin' > wrote:

> Two Meen-a-soh-ta authors have books on Food & Wine's Best of the Best
> Cookbooks, Raghavan Iyer and Bea Ojakangas. This looks like something
> I'd enjoy eating:
>
> Provencal Tomato Casserole

Here's a TinyURL link to the pictures, if you're curious:
http://tinyurl.com/yj9sh2s


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

"Melba's Jammin'" > wrote in message
...
> In article >,
> Melba's Jammin' > wrote:
>
>> Two Meen-a-soh-ta authors have books on Food & Wine's Best of the Best
>> Cookbooks, Raghavan Iyer and Bea Ojakangas. This looks like something
>> I'd enjoy eating:
>>
>> Provencal Tomato Casserole
>
> Here's the TinyURL link to the pictures, if you're interested. Mouse
> over each for a description of it.

Looks good! How did it taste? I am wondering about consistency, too.

In article >,
"cybercat" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > Melba's Jammin' > wrote:
> >
> >> Two Meen-a-soh-ta authors have books on Food & Wine's Best of the Best
> >> Cookbooks, Raghavan Iyer and Bea Ojakangas. This looks like something
> >> I'd enjoy eating:
> >>
> >> Provencal Tomato Casserole
> >
> > Here's the TinyURL link to the pictures, if you're interested. Mouse
> > over each for a description of it.
>
> Looks good! How did it taste? I am wondering about consistency, too.

I made it twice in two days. For me.
Consistency was easily forkable. I think it would have been wetter with
a non-Roma tomato. There was very little liquid seeping when a serving
was removed from the dish but it didn't seem dry at all. It was
perfect.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

"Melba's Jammin'" > wrote
> Consistency was easily forkable. I think it would have been wetter with
> a non-Roma tomato. There was very little liquid seeping when a serving
> was removed from the dish but it didn't seem dry at all. It was
> perfect.

Sounds lovely.

Melba's Jammin' wrote:
> In article >,
> "cybercat" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>>> In article >,
>>> Melba's Jammin' > wrote:
>>>
>>>> Two Meen-a-soh-ta authors have books on Food & Wine's Best of the Best
>>>> Cookbooks, Raghavan Iyer and Bea Ojakangas. This looks like something
>>>> I'd enjoy eating:
>>>>
>>>> Provencal Tomato Casserole
>>> Here's the TinyURL link to the pictures, if you're interested. Mouse
>>> over each for a description of it.
>> Looks good! How did it taste? I am wondering about consistency, too.
>
> I made it twice in two days. For me.
> Consistency was easily forkable. I think it would have been wetter with
> a non-Roma tomato. There was very little liquid seeping when a serving
> was removed from the dish but it didn't seem dry at all. It was
> perfect.


I just made one (took some minor liberties with the recipe) to use up
the pink tomatoes I picked last weekend (they were red now, with bad
spots I had to cut off.) These were plum tomatoes, and I quartered
enough of them to half-fill a greased deep 10" Pyrex pie pan. Gave it a
generous twist of pepper, and sprinkled with dehydrated onions (to
absorb the excess juice from the tomatoes.) Covered with the seasoned
crumbs (minus the green onions), Balsamic vinegar, grated cheese, and
olive oil. Baked for about 17 minutes, then let it cool while I baked
the fish sticks.

Wonderful. The second serving was better, when it was warm instead of
hot, and the crumbs had a chance to absorb some juice but were still crisp.

Bob

"zxcvbob" > wrote in message
...
> Melba's Jammin' wrote:
>> In article >,
>> "cybercat" > wrote:
>>
>>> "Melba's Jammin'" > wrote in message
>>> ...
>>>> In article >,
>>>> Melba's Jammin' > wrote:
>>>>
>>>>> Two Meen-a-soh-ta authors have books on Food & Wine's Best of the Best
>>>>> Cookbooks, Raghavan Iyer and Bea Ojakangas. This looks like something
>>>>> I'd enjoy eating:
>>>>>
>>>>> Provencal Tomato Casserole
>>>> Here's the TinyURL link to the pictures, if you're interested. Mouse
>>>> over each for a description of it.
>>> Looks good! How did it taste? I am wondering about consistency, too.
>>
>> I made it twice in two days. For me.
>> Consistency was easily forkable. I think it would have been wetter with
>> a non-Roma tomato. There was very little liquid seeping when a serving
>> was removed from the dish but it didn't seem dry at all. It was perfect.
>
>
> I just made one (took some minor liberties with the recipe) to use up the
> pink tomatoes I picked last weekend (they were red now, with bad spots I
> had to cut off.) These were plum tomatoes, and I quartered enough of them
> to half-fill a greased deep 10" Pyrex pie pan. Gave it a generous twist
> of pepper, and sprinkled with dehydrated onions (to absorb the excess
> juice from the tomatoes.) Covered with the seasoned crumbs (minus the
> green onions), Balsamic vinegar, grated cheese, and olive oil. Baked for
> about 17 minutes, then let it cool while I baked the fish sticks.
>
> Wonderful. The second serving was better, when it was warm instead of
> hot, and the crumbs had a chance to absorb some juice but were still
> crisp.
>
Oh man. Salivating here.