Brown Tom

This is a variation of an old family recipe that makes excellent use of all of those ripe tomatoes at this time of the year.

A really simple and frugal dish that makes the most of one of my seasonal favourites.

Serves 4


  • 100g Pancetta, chopped
  • 1 Red Onion, diced
  • Pinch of Salt
  • 2 cloves Garlic, chopped
  • a little Dried Oregano
  • Handful of Parsley, chopped
  • 3 stale Granary Rolls
  • 800g Ripe Tomatoes, sliced


  • Gently fry off the pancetta until just starting to colour, then add the onion, garlic, oregano and a pinch of salt.  Sweat until softened
  • Blitz the bread and parsley in a food processor until fine, then throw into the pancetta mix.  Mix well and fry for a couple of minutes
  • In a large pyrex dish, place ⅔ of the breadcrumb mix and gently press down
  • Layer the tomatoes on top and season with a little salt & pepper
  • Cover with the remaining breadcrumb mix, then bake (uncovered) for 60 minutes at 170oC Fan
  • Serve with fresh green vegetables

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