Chef Sandy Dowling

Wednesday at the Willows

This recipe serves 4-6. It is great with any meats from your summer grill.
 
 
6-8 large freshly picked tomatoes
kosher salt
2 tablespoons butter
1 large onion, diced
1½ -2 cups of croûtons (can be cubes of French or Italian bread, stuffing cubes, seasoned or plain or leftover sourdough/baguette bread. The last is my favorite)
8-ounces of grated cheddar cheese

Core and cut tomatoes into thick slices or quarters. Place in buttered casserole dish. Sprinkle with kosher salt. In a separate skillet sauté the onion in the butter until soft. Add to tomatoes and toss together. Add half of the croutons and half of the cheese, tossing to mix. Sprinkle top with remaining croûtons and cheese.

Bake at 350 degrees until heated through and cheese is melted, about 15-20 minutes.
 
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