What’s Cookin’ in the Country?

With fresh produce season nearly upon us, maybe, just maybe, you have a green tomato growing in your backyard.  If you want to try something really delicious that’s not your ordinary (but wonderful) Fried Green Tomato side, let me make a suggestion!  This Green Tomato and Vidalia Onion Gratin really, really good!!  It has a few pieces of bacon and some seasoned bread crumbs over top of the green tomatoes and caramelized sweet onions, pushing this little side dish right over the top!

Let’s take a look at the finished product, shall we?

 Here’s the simple process:
Layer the tomatoes, then the onions.

Top with Parmesan and cheddar Cheese and bacon. Then bread crumbs.
Bake @350 for 30 minutes.

Golden and delicious!

Green Tomato and Vidalia Onion Gratin
1/4 pound bacon
1 cup fresh bread crumbs
2 large Vidalia onions, peeled and sliced into 1/4-inch thick rounds
4 large green tomatoes, sliced 1/4-inch thick
Kosher salt and freshly cracked black pepper
6 ounces sharp white Cheddar, grated, about 1 1/2 cups – I used regular Cheddar

Preheat the oven to 350 degrees F.

Render bacon in a large skillet over medium heat. Transfer the cooked bacon to a paper towel lined plate. Add the bread crumbs to a small bowl. Remove 2 tablespoons of the bacon fat from the skillet and stir into the bread crumbs. Add the onion rounds to the skillet in batches and cook, without breaking the round slices apart, until there is some golden color, about 5 to 6 minutes per side.

To assemble the gratin, overlap the green tomato slices in 1 row in a large baking dish, about 9 by 11 inches. Next, make a row slightly overlapping of the partially cooked onion rounds, being careful to keep the slices intact. Repeat steps until all tomatoes and onions are used. Season tomatoes and onions lightly with salt and heavily with pepper. Crumble the bacon over the vegetables; sprinkle the grated Cheddar over the top followed by the bread crumbs. Bake until the cheese is bubbly, about 30 to 45 minutes. If the top is getting too brown, loosely cover with foil.

You really need to get your hands on some green tomatoes before they ripen into a red, slicing tomato and make this dish!

How do you fix green tomatoes?

With love from my country kitchen,

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