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Categories:Viewed: 40 - Published at: 5 years ago
Ingredients
- 8 large ripe tomatoes (about 3 pounds)
- 1 cup tomato juice (optional; see Note)
- 3 garlic cloves, very finely chopped
- Kosher salt and freshly ground pepper
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 large baguette (12 ounces), sliced on the diagonal 3/4 inch thick
- 5 tablespoons minced flat-leaf parsley
- 5 tablespoons very finely chopped basil
Method
- Bring a large saucepan of water to a boil and fill a large bowl with ice water.
- Using a sharp knife, make a shallow X in the bottom of each tomato.
- Plunge the tomatoes into the boiling water for 10 seconds, then immediately transfer them to the ice water.
- Peel and core the tomatoes and halve them horizontally.
- Set a strainer over a medium bowl and scoop the seeds and pulp from the tomatoes into it.
- Press the pulp to extract as much of the juice as possible; there should be 1 cup.
- If not, add enough of the tomato juice to make 1 cup.
- Arrange the tomatoes, cut side up, on a large plate, sprinkle with the garlic and season with salt and pepper.
- Drizzle with 2 tablespoons of the olive oil and let stand for 30 minutes.
- Add any juices that accumulate on the plate to the strained tomato juice.
- Preheat a cast-iron grill pan or preheat the broiler.
- Brush the baguette slices on both sides with the remaining 1/4 cup of olive oil and grill until golden, about 1 minute per side.
- Transfer the toasts to a large plate.
- Add the tomatoes, cut side down, to the grill and cook just until lightly charred, about 1 minute.
- Return the tomatoes to the plate and flatten slightly with a spatula.
- Preheat the oven to 350.
- Lightly oil a shallow 8-by-11-inch baking dish and arrange half of the tomatoes on the bottom.
- Sprinkle the tomatoes with 2 tablespoons each of parsley and basil and season with salt and pepper.
- Top with half of the toasts; repeat with the remaining tomatoes, 2 tablespoons each of parsley and basil and the remaining toasts.
- Pour the tomato juice over the toasts.
- Lightly oil a sheet of parchment paper and place it directly on the toasts.
- Cover the bread pudding with foil, pressing slightly to compact it.
- Bake the bread pudding in the center of the oven for about 45 minutes, or until the liquid is absorbed and the tomatoes are very soft.
- Remove the foil and parchment and bake about 10 minutes longer, or until crisp.
- Let the tomato bread pudding stand for 15 minutes, then sprinkle with the remaining 1 tablespoon each of parsley and basil and serve.
