As I have mentioned before, I spent much of my youth at the family cottage with my extended family. I have many fond memories of fun times at the cottage with my multitude of cousins. We would often spend hot days swimming in the cool lake. In the evening, the kids would help my grandma and aunts make dinner and dessert. Dessert was usually made from freshly picked fruit (blueberries, raspberries, strawberries, cherries, peaches) that we kids worked very hard picking. I'll share those recipes later.
My absolute favorite dinner that I learned to make at the cottage was (and still is to this day) Tomato Bread. I have tried many tomato breads while dining at restaurants, but nothing beats the homemade kind. The dish is quick and easy, and a great meatless choice ( I like to eat it on Fridays during Lent.) I prefer tomato bread as a meal, but it can also be served as an appetizer or snack.
If you have tomatoes growing in your garden, it's a great way to use them quickly.
TOMATO BREAD
Ingredients:
2 long twin loaves of bread, cut in half lengthwise
Speadable low fat margarine, butter
Garlic powder
Oregano
Basil
2 large tomatoes or 3 medium tomatoes
2 cups low fat shredded cheese (I prefer mozzarella and cheddar)
Preparation:
Preheat oven to 350 degrees. Place sliced bread onto large baking sheet and spread lightly with margarine. Sprinkle to taste garlic powder, oregano, and basil. Slice tomatoes in thin slices and place on bread to cover loaves. Sprinkle with seasonings again. Top with shredded cheese and bake until cheese is melted (about 15 minutes). Let cool and slice with sharp knife or pizza cutter.
NOTE: Tomato Bread may also be grilled if you like a smokey flavor.
