Brown Tom

This is a recipe which we roll out every year at this time to deal with our heavenly glut of fresh tomatoes.  Frankly I’m quite surprised that I’ve never typed this one up – it’s one of our favourites, it’s really simple and it’s just an amazing comfort food for those end of summer evenings.

Use a nice granary bread (a stale loaf is just fine) to soak up all of this juices

Serve with a fresh salad and coleslaw

Feeds 4


  • 2 medium Onions, chopped
  • A little vegetable oil
  • 180g Smoked Bacon or Pancetta
  • 5 slices of thick cut granary bread (crusts are best!)
  • 2-3 cloves Garlic
  • Handful of Basil leaves
  • Fresh Parsley
  • Sprinkling of Sea Salt
  • 1kg Very Ripe Tomatoes, sliced


  • Pre-heat an oven to 180°C Fan
  • In a large frying pan, sweat the onions in the oil
  • Meanwhile, blitz the bacon, bread, garlic and herbs in a food processor
  • Throw the breadcrumb mix into the frying pan and season with the sea salt.  Stir periodically to lightly toast off
  • In a large casserole, make layers of the breadcrumb mix and tomatoes. A thick layer of breadcrumbs on the base will soak up all of the juices
  • Bake in the oven for about 20 minutes
  • Remove from the oven and press the top down with a flat spoon to compress and squeeze out some of the juices.  Return to the oven to finish cooking for another 10-15 minutes

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