Slow roasted cherry tomato and garlic feta pesto panade
Roast
Italian cuisine
Roasting
Ripe cherry tomatoes are among the sweetest fruits of summer. In addition to enjoying them freshly picked and washed, I also love them slow roasted. I especially like to add slow roasted tomatoes to savory bread puddings, although such a rich dish seemed heavy for the season. Enter the panade, essentially a bread gratin moistened by stock or water and enriched with vegetables and cheese. Inspired by Judy Rodger’s Zuni Café Cookbook, I wanted the roasted tomatoes to star, so used water rather than stock to bind the dish. Roasted garlic, fresh basil, mint and feta play supporting roles, and the resulting panade is surprisingly light with fresh summer flavors. This would be a lovely rustic side for a simple supper with grilled meat and a green salad.
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