Tomato Pudding is a RV-kitchen-friendly summer-flavored vegetable side dish perfect to serve with grilled meats.
8 roma tomatoes (about two pounds), cut into half-inch cubes
3 cloves minced garlic
kosher salt (if necessary)
black pepper, to taste
2 Tablespoons extra virgin olive oil (plus more for oiling the baking dish)
1/2 cup fresh basil leaves, chopped (about 3 stems)
1½ cups premium croutons (plain, herbed or Caesar)
3/4 cup finely grated parmesan cheese, divided
Heat oven to 350°. Mix tomatoes, garlic, salt, pepper, olive oil, basil, croutons and ½ cup of the parmesan cheese in a large bowl. Stir well. Place the tomato mixture in an oiled baking dish. Sprinkle remaining ¼ cup parmesan cheese evenly over the top of the casserole. Bake, uncovered, for 40 minutes, or until the top is browned and the tomatoes are bubbling. Let rest five minutes and serve. Serves 4-6 as a side dish.