serves 4

2TBSP OLIVE OIL

1.5LBS MIXED HEIRLOOM TOMATOES

2-3 CLOVES OF GARLIC

2 STEMS OF BASILI LEAVES

2-3 STEMS MARJORAM LEAVES

SALT AND PEPPER

*1-2 SLICES SLIGHTLY STALE (GOOD) BREAD

65 GRAMS COARSELY GRATED PARMIGIANO

LEMON JUICE

PREHEAT OVEN TO 425F

IN A MEDIUM PAN OR SKILLET, ADD THE OLIVE OIL

COARSELY DICE LARGER TOMATOES AND HALVE SMALLER ONES

PLACE THE TOMATOES INTO THE PAN

CHOP OR USE A PESTLE AND MORTAR TO COMBINE THE GARLIC,

HERBS, SALT AND PEPPER. ADD TO THE TOMATOES

CRUMBLE THE BREAD INTO SMALL PIECES AND ADD TO THE TOP OF THE TOMATOES

SPRINKLE THE TOP WITH THE PARMIGIANO AND DRIZZLE WITH OLIVE OIL

PLACE IN THE HOT OVEN FOR 15 MINUTES UNTIL THE TOP IS CRISPY AND THE TOMATOES HAVE SOFTENED

ALLOW TO COOL FOR 5-10 MINUTES THEN ENJOY WITH A PIECE OF

TOASTED BAGUETTE

*SOURDOUGH PROVIDES THE BEST FLAVOUR!

EXTRA RECIPE!

500 GRAMS DRY PASTA

PARMIGIANO

FRESH. BASIL LEAVES

IN A LARGE POT OF WELL SALTED BOILING WATER, COOK THE PASTA TO AL DENTE

DRAIN THE PASTA AND ADD TO A LARGE BOWL. ADD THE HOT TOMATO GRATIN TO THE PASTA ALONG WITH A BIG HANDFUL OF PARMIGIANO

TOSS WELL AND TRANSFER TO A SERVING PLATTER/BOWL

GARNISH WITH FRESH BASIL AND A SPRITZ OF FRESH LEMON JUICE