The Atlanta Journal-Constitution
CARLA HALL’S TOMATO PIE WITH GARLIC BREAD CRUST
Basically tomatoes baked on crusty bread, this “pie” doesn’t require you to try to remove the tomato water. Use the juiciest tomatoes you can find.
3 tablespoons good olive oil, plus
more for brushing bread
1/2 loaf crusty bread
4 ripe medium tomatoes
3 garlic cloves, grated on a
Microplane
2 teaspoons fresh thyme leaves,
divided
Kosher salt
Heat oven to 375 degrees. Brush a 9-inch-square metal cake pan with oil.
Cut 4 (1-inch-thick) slices from the loaf. Arrange them in a single layer in the bottom of the pan.
They should cover the bottom. If they don’t, cut more slices to fit. Brush the bread with oil.
Bake until the bread is golden brown and well toasted, about 5-8 minutes.
Meanwhile, core the tomatoes. Trim the very tops and bottoms, then peel the tomatoes. (I did not peel when testing.) Cut each in half through its equator. Mix the garlic and oil in a medium bowl.
Arrange the tomatoes in a single layer over the bread. Gently smash them into the bread, then brush with the garlic oil. Sprinkle with 1 teaspoon thyme leaves and 1/2 teaspoon salt. Tear the remaining bread into 1-inch chunks and toss in the garlic oil until evenly coated. (If you are left with only a small end of the bread, no worries. It will likely make enough croutons; if not, feel free to cut another slice of bread and tear it into pieces.) Scatter the torn bread and remaining 1 teaspoon thyme leaves over the tomatoes.
Bake until the top is golden brown and the tomatoes are juicy, about 30 minutes. Let cool slightly, then cut into squares and serve. (Or simply serve each piece of bread without cutting.) Serves 4-6.
Adapted from “Carla Hall’s Soul Food: Everyday and Celebration” by Carla Hall (Harper Wave, $29.99).
Per serving, based on 4: 275 calories (percent of calories from fat, 40), 6 grams protein, 36 grams carbohydrates, 3 grams fiber, 12 grams fat (2 grams saturated), no cholesterol, 357 milligrams sodium.