An amazing way to utilize that half-eaten day-old sourdough loaf you have sitting on your counter. Torn into rough chunk and toasted, the bread becomes the perfect sponge for summer tomatoes picked at their peak. The contrast of lemon zest and anchovies round out the dish and will keep you coming back for more.

Ingredients

4 large colorful heirloom tomatoes | cut into wedges

1 cup cherry tomatoes | a mix of varieties if possible

1 can oil-packed anchovy filets | minced

1/2 cup grated Parmesan cheese

1-2 cups day-old bread | roughly torn into chunks and toasted

2 teaspoons thyme | minced

1 teaspoon rosemary | minced

1 teaspoon lemon zest

Pinch of crushed red pepper flakes | adjust to your heat preference

6 tablespoons olive oil

salt

Instructions

Step 1

Heat the oven until 375.

Step 2

Arrange the tomato wedges and cherry tomatoes in a baking dish or cast-iron skillet.

Step 3

In a bowl, mix about a quarter of the minced anchovies with the Parmesan cheese, bread crumbs, half of the garlic, thyme, lemon zest, and red pepper flakes. Toss with 1 tablespoon on the olive oil, and mix until combined. Sprinkle the crumbs over the top of the tomatoes.

Step 4

In a small saucepan, combine the remaining 5 tablespoons of olive oil, the remaining anchovies, the other half of the garlic, and salt and bring to a simmer. Cook, stirring frequently until the anchovies start to break down and the garlic is fragrant. Drizzle the mixture over the tomatoes.

Step 5

Lay a sheet of aluminum foil over the top of the dish and bake 40-50 minutes. For the last 10 minutes of baking, remove the aluminum foil and continue to cook until the top is golden brown and crispy. Serve warm. Enjoy.