FRESH TOMATO, ZUCCHINI and HALLOUMI BAKE
Here I am with another yummy fresh tomato recipe. This time I baked them topped with Halloumi cheese in my little Omnia stove top oven.
I suppose I could have made it a one pot wonder but tonight I was feeling cavalier and used a saucepan to simmer the tomato mixture. Two pots to clean up – oh what a reckless Galley Kat I am!
My galley cookware takes so little cleaning up that it was worth using.
Once the tomato mixture was scooped into the Omnia baking pan, I arranged the slices of cheese all around and dotted with cherry tomatoes. All cooked just add some fresh basil and serve with toasted crusty bread.
The aromas and flavours are intoxicating and if you happen to have leftovers it’s even better the next day. Try serving the leftovers over some pasta. Delicious!
- 2 tbsp good quality extra virgin olive oil
- 2 cloves garlic, chopped
- 2 green onions, chopped
- 2 cups dried wild mushtooms, re-hydrated and drained* (see Galley Kat Note below)
- 5 medium tomatoes, roughly chopped
- 1 small zucchini, roughy chopped
- 1 tbsp paprika
- salt and pepper
- ½ cup red wine** (see Galley Kat Note below)
- ¼ cup fresh basil, roughly chopped
- 1 block halloumi cheese, sliced*** (see Galley Kat Note below)
- 1 cup cherry tomatoes
- toasted ciabatta bread, for serving
- In saucepan heat the oil and sauté garlic until fragrant.
- Add onion and mushrooms and continue to saute for another couple of minutes.
- Deglaze with wine.
- Dump in tomatoes and zucchini and simmer until some of the liquid is gone and has become a bit saucey.
- Stir in basil.
- Scoop the mixture into the Omnia cooking pan.
- Arrange halloumi slices evenly over the mixture and dot with the cherry tomatoes.
- Set on heated Omnia base plate and cook on high for 5 minutes then reduce heat to medium low and continue to cook until chesse is melty and cherry tomatoes are withered, about 20-25 minutes.
- Scoop into bowl and serve with toasted chiabatta and extra basil leaves.
*mushrooms could be substituted with sausage
**if using re-hydrated dried mushrooms try reserving ½ cup of the broth and using it instead of the wine.
*** if you can't find halloumi you can use feta instead
Thanks to Half Baked Harvest for the inspiration