Heirloom Tomato Pudding
1 (16-ounce) loaf country bread, cut into 1-inch pieces
3/4 cup olive oil, divided
Salt and freshly ground black pepper, to taste
1 stick unsalted butter (with a little extra to butter baking dish)
1 medium yellow onion, thinly sliced
1/2 cup chicken stock
1/2 cup grated parmesan cheese, divided
2 tablespoons dark brown sugar
2 tablespoons fresh lemon juice (such as seedless lemon)
2 tablespoons roughly chopped fresh thyme
3 pounds heirloom tomatoes; 2 pounds peeled and rough-chopped, 1 pound sliced crosswise about 1/4-inch thick
1 (16-ounce) can tomato sauce or purée
Heat oven to 375 degrees.
Toss bread cubes with 1/2 cup oil, salt, and pepper in even layer on baking sheet. Bake, stirring occasionally, until slightly crisp, 10-15 minutes. Set aside.
Melt butter in 6-quart saucepan over medium-high heat. Add onion and cook until golden, 5-7 minutes. Stir in chicken stock, 1/4 cup parmesan, sugar, lemon juice, thyme, chopped tomatoes, and tomato sauce. Cook until slightly reduced, about 20 minutes. Remove from heat.
Add toasted bread cubes to sauce. Let sit until slightly cooled.
Using hands, lightly mash sauce and bread together. Transfer to buttered 9×13-inch baking dish. Top with tomato slices, sprinkle with remaining parmesan, and drizzle with remaining oil. Bake until golden brown and bubbling, 25-30 minutes.
Adapted from Saveur Magazine