Baked Tomato Salad

By MelanieAnn

Served chilled inthe baking dish as a salad, or even as an appetizer, but be sure tohave some hot crusty bread to mop up the delicious tomato juices.

Ingredients

• Olive oil
• Large ripe summer tomatoes
• Salt and freshly ground pepper
• Minced fresh parsley
• Minced fresh basil (or cilantro)
• 1 jar roasted red peppers, chopped
• Dry bread crumbs
• Capers

Details

Adapted from google.com

Preparation

Step 1

Choose a heavy baking dish for number of servings you desire. Preheat oven to 475 degrees.

Put a good film of olive oil in the bottom of dish. Cut the tomatoes in 1/4 inch slices and put a single layer in baking dish. Salt and pepper lightly, sprinkle over a pinch of parsley, a pinch of basil (cilantro), then a layer of sliced roasted red peppers. Repeat the process, tomatoes, condiments, peppers. Add one more layer of tomatoes and condiments. Drizzle over a little olive oil, cover lightly with bread crumbs and sprinkle with capers. Bake 20 minutes.

Dhill well before serving.