Crunchy tomato and bread bake with parsley

Nici Wickes' tomato and bread bake recipe is all crunch and juice, deliciously sweet and sour. Serve as a side dish or enjoy as is for a tasty vegetarian meal. If you’re sensitive to tomatoes, try the acid-free variety

By Nici Wickes
  • 50 mins cooking
  • Serves 2
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  • 1 large onion, thinly sliced
  • 3-4 tbsp olive oil
  • 3 garlic cloves, thinly sliced
  • 700 gram large tomatoes, thickly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 tablespoon sherry vinegar
  • 2 cup torn bread
  • 50 gram butter, melted
  • small handful of parsley, chopped


  • 1
    Preheat oven to 180°C.
  • 2
    Sauté the onions with the olive oil in a frying pan or ovenproof dish (if you have a terracotta dish, use this as it can be used for sautéing on the stovetop, then put in the oven) until softened. Add the garlic and cook for a further 2-3 minutes. Remove from the heat, transfer onions and garlic from the pan to the ovenproof dish if you’ve used a pan to sauté, then put the tomato slices over the onions. Season with salt and pepper, then splash on the vinegar.
  • 3
    In a bowl, toss bread in the butter and parsley until coated. Scatter over the tomatoes and bake for 30-45 minutes until the tomatoes are dark and soft, and the bread is golden and crispy.
  • 4
    Prior to serving, cool a little to allow the bread to soak up the juices and soften slightly.


  • If you’re sensitive to tomatoes, try the acid-free variety in this recipe.

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