Baked Tomato Salad
Your favorite UP EVOO
Large, ripe summer tomatoes
salt and pepper
Minced fresh parsley
Minced fresh basil (or cilantro)
1 jar roasted red peppers, (or homemade), chopped
Dry bread crumbs
Choose a baking dish for the number of servings you desire.
Preheat oven to 475*F.
Pour a good film of EVOO in the bottom of your dish.
Cut the tomatoes in 1/4″ slices and put in a single layer in the baking dish.
Salt and pepper lightly, sprinkle a pinch of parsley and basil then a layer of sliced roasted red peppers.
Repeat the process (tomatoes, condiments, peppers) and add one more layer.
Drizzle EVOO over all, cover lightly with bread crumbs and sprinkle with capers.
Bake 20 minutes.
Chill well before serving