Ingredients
Scale
For the crumb topping:
- 1 cup toasted breadcrumbs (whole wheat or gluten free is fine)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked salt
- 1/2 cup shredded parmesan or asiago cheese
- 1 Tablespoon finely chopped fresh herbs (I used rosemary, oregano, basil & tarragon) or 1 teaspoon Italian seasoning
For the rest:
- 1 Tablespoon bacon butter (fat from baking bacon) or olive oil
- 2 – 3 slices bacon, cooked and crumbled
- 1 medium vidalia onion, peeled & chopped
- 2 – 4 cloves garlic, peeled & chopped
- 2 – 3 good-size tomatoes, cored & sliced thick
Instructions
- Preheat oven to 425 F.
- In a small mixing bowl, mix together the crumb topping ingredients. Set aside.
- Heat an oven-proof skillet over medium heat on the stovetop. When hot, add the bacon butter or olive oil, half the bacon and the onions. Cook, stirring frequently, until the onions are very soft. Add the garlic in and cook a little longer, until the garlic is fragrant. Remove the onion mixture from the pan. Sprinkle the bottom of the pan with half of the crumb mixture. Cover with the onions, then arrange the tomatoes on top. Sprinkle the top with crumbs and the rest of the bacon.
- Bake at 425 F. for 45 minutes or until the tomatoes are soft and the crumbs are nicely browned.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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