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You say tomato.


Another tomato recipe. What can I say? I live in NJ, we're tomato crazy. This one comes from Smitten Kitchen by way of the Barefoot Contessa. Main difference - my version is gluten-free. In place of french bread, I used Udi's Gluten Free White Sandwich Bread.


  • 3 tablespoons olive oil
  • 2 cups of gluten-free bread, crusts removed, diced into 1/2-inch cubes
  • 2-1/2 pounds roma tomatoes, diced into 1/2-inch pieces
  • 3 cloves garlic, minced
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup thinly slivered basil leaves, lightly packed
  • 1 cup freshly grated cheese (I used Pecorino Romano)


  1. Preheat the oven to 350°F.
  2. In a large pan, add olive oil over medium-high heat.
  3. Once the oil is heated, add the cubed bread and stir until coated with oil.
  4. Continue to cook the bread, tossing frequently for about 5 minutes or until toasty on all sides.
  5. In a large bowl, combine tomatoes, garlic, sugar, salt and pepper.
  6. Once the bread is adequately toasted, stir the tomato mixture into the pan and cook together, stirring frequently, for 5 minutes.
  7. Remove the mixture from heat, and add in the basil. Toss to combine.
  8. Pour mix into a shallow baking dish. Sprinkle liberally cheese.
  9. Bake for about 35 to 40 minutes until the top is browned & the tomatoes are bubbling.

I served this dish warm with a big spinach salad complete with egg, avocado, red onion, gorgonzola crumbles and mustard vinaigrette dressing. Ideal summer supper! Serves approximately 3.

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Tomato & Mozzarella Salad