3 lbs fresh tomatoes, pref. heirloom
2 tsp salt
2 tsp sugar
1 medium sweet onion, Hawaiian or Vidalia
1/3 cup olive oil, divided
1 cup fresh bread crumbs
1 cup panko bread crumbs
1 tsp garlic powder
salt and pepper, to taste
1 1/4 cups finely grated Parmesan cheese

Slice tomatoes into 1/2-inch thick slices, removing the stems of the tomatoes as you slice them.

Combine salt and sugar in a small bowl. Layer tomato slices into a colander, sprinkling each layer with some of the salt and sugar mixture as you work. Allow colander to stand over a bowl (or the sink) for 30 minutes to drain excess moisture from the tomatoes.

Toss gently after 15 minutes.
Preheat oven to 425F.
Put 2 tbsp olive oil on the bottom of a 9×13-inch baking dish. Thinly slice onion and arrange in a single layer at the bottom of the baking dish.

Arrange drained tomatoes on top of the sliced onion.
Bake tomatoes and onion for 20 minutes, uncovered.

While the tomatoes bake, in a large bowl, combine fresh bread crumbs, panko bread crumbs, garlic powder and the salt and pepper. Stir to combine. Add in remaining olive oil and stir until crumbs are well-coated. Add parmesean and mix until well incorporated.

Take tomatoes out of the oven and spread crumb mixture evenly over the top of the tomato layer (while it is hot).
Return pan to oven and bake for additional 10-15 minutes, until topping is golden brown.
Allow to cool for 10 minutes before serving. Serve warm.


~*one of my favourite summer dishes, good as both a main or side.

Middlemarch by George Eliot. Excellent and recommended.