Well, summer is fast approaching its end, but with that comes fresh fall fruits coming off the trees and the last of the garden veggies being dug up and plucked from the gardens. With the coolness in the morning air I’m starting to dream of casseroles. Rustic Tomato Spinach Bake is a wonderful way to use the scads of fresh tomatoes you’re secretly hoarding. It’s an aromatic, homey casserole flavoured with fresh basil, garlic and a good dose of parmesan cheese.
The recipe is inspired by Smitten Kitchen’s Scalloped Tomatoes, which she adapted from Ina Garten. Deb from Smitten Kitchen suggests serving with a poached egg and I couldn’t agree more. Tomato soaked bread chunks infused with garlic and laced with spinach are the perfect cradle for a soft runny egg. It’s lunch in heaven for me! I could seriously eat this for lunch all week, and since my husband is not a spinach fan, this may very well come true for me.
Although great with a runny egg, this casserole shines with roasted or grilled meats and would also be lovely with a green salad. Enjoy!