Dry bread crumbs, and a cookbook giveaway (Recipe: baked cherry tomatoes)

Since the age of seven or so, I've worn eyeglasses.

As a little kid, I hated them, and when I reached high school, I couldn't wait to get contact lenses. But in college, the combination of my night job and early-morning classes made it difficult to pry my eyes open and put the contacts in every morning.

So, reluctantly, I went back to glasses. I had one pair, which began to bore me after a week or so, and I shoved them on my nose every day and never gave them a second thought.

One day, my mother said to me, Glasses are just a fashion accessory. You have more than one jacket, why not more than one pair of glasses?

Aha!

Accessories -- like a colorful scarf or red Birkenstocks, Lego cufflinks or a bug bra -- dress up whatever they're with, and in cooking, that's exactly what dry bread crumbs do.

Of course, accessories have other roles to play; scarves provide warmth, cufflinks link cuffs. Bread crumbs add texture and crunch and bulk, and for delicate foods, they give protection from heat so the food won't overcook. But bread crumbs on top of mac and cheese, or a cassoulet, are there for one important reason: to dress up the dish.

Dry bread crumbs, made from dry or toasted bread, are easy to make, but even easier to buy; you'll find them flavored or plain, in canisters, in the Italian foods aisle of every grocery store. They have an incredibly long shelf life, but they don't last forever, so here's a tip: after you open the canister, mark the date on top. If you don't use them within six months, toss them out.

Almost any bread can be used to make bread crumbs, though better bread will make tastier crumbs. When you slice a loaf of fresh bread, save the heels and leftover slices in a bag in your freezer. When you need bread crumbs, defrost your frozen bread bits, slice into 1/2-inch slices and bake in a slow oven (200°F) until very dry. When the bread is completely cooled, process the slices in a food processor fitted with a metal blade, and grind to desired consistency.

Use bread crumbs in pasta with lemony broccoli and walnuts, baked Jerusalem artichokes, stuffed mushrooms with feta cheese and Kalamata olives, maple and mustard glazed chicken, or a classic eggplant parmesan.

And if you're living gluten-free, you need not be without accessories in your cooking; try this tasty bread crumb alternative.

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I wish I could report progress in my "cram all of the cookbooks into the bookcase" project. Lucky for you, I cannot. I'm trying, but I need your help. So it's time for another free giveaway of five cookbooks, one to each of five readers of The Perfect Pantry.

The books are like new or very gently used. A few were sent to me for review. You might find a forgotten bookmark or scribbled note inside, but no pages stuck together with old blobs of dough or spilled olive oil.

The books represent a range of cuisines and cooking techniques. Some are quite new, some a bit older. Please let me surprise you.

All you need to do to be eligible to win a free cookbook is leave a comment on any post on this site between now and 11:00 p.m. Eastern US Time on Friday, March 27.

The following Saturday, one of my "random generators" will pull five comments out of ... well, out of a bowl, or pot, or something. (Note: Shipping available worldwide for this giveaway.)

So, go ahead, leave a comment -- and tell us about your favorite way to use bread crumbs, or your favorite fashion or kitchen accessory.

 

BAKED CHERRY TOMATOES
Adapted from Faith Heller Willinger's Adventures of an Italian Food Lover, this beautiful side dish takes no time to prepare, and takes advantage of the cherry tomatoes that are available in markets year-round. Our friend Greg made this when a group of friends cooked together last weekend; didn't he do a beautiful job? Serves 8.

2 Tbsp extra virgin olive oil
30-36 cherry tomatoes (depending on size)
2 Tbsp dried (but not old) oregano
3 garlic cloves
1/4 cup plain dry bread crumbs
Fine sea salt
Fresh black pepper
1 Tbsp roughly chopped flat-leaf parsley, for garnish (optional)

Preheat the oven to 400°F. Drizzle 1 tsp of the olive oil in the bottom of a 9-inch standard glass or ceramic pie dish. 

Cut the tomatoes in half cross-wise (not through the stem end). Chop the oregano and garlic together until the garlic is minced. Add the bread crumbs. Season with salt and pepper.

Place half of the cherry tomato halves, split side up, into the pie pan, arranging them so they remain upright. Sprinkle the tomatoes with the bread crumb mixture. Top with the remaining tomato halves, rounded side up, to look like whole tomatoes again. Drizzle the remaining olive oil over the tomatoes.

Bake for 25-30 minutes or until lightly browned. Serve hot, warm, or at room temperature, garnished with a bit of chopped parsley.

[Printer-friendly recipe.]

More recipes in The Perfect Pantry:
Chipotle meatloaf
Egg noodle, cheese and cauliflower gratin
Crab cakes
Spicy chicken balls
Sicilian style spaghetti

Comments

[CookingSchoolConfidential.com]

We still don't have nice tomatoes in the stores, yet, but we will, oh yes! And I know precisely what to do with then smaller ones hit ... thanks!

Cheers.

[Janna W]

Beautiful baked cherries. Can't wait to (try to) replicate this dish.

[milton]

I'm going to try this today.

btw, ever since you mentioned oregano the other day i cant stop adding it to everything I eat...thank you!! HAHA

Milton

[Maninas]

You've reminded me of a fantastic Sri Lankan recipe for fish cutlets that I've been meaning to make. They're basically little fish cakes flavoured with curry leaves and a few other things (can't remember now) dippend into eggs and bread crumbs. They're absolutely divine. THE best way of using tinned tuna.

Another way of using bread crumbs is in the Vienna schnitzl. I adore it. Especially when served with warm chard with garlic and olive oil like in this recipe: http://maninas.wordpress.com/2007/09/07/dalmatian-chard-with-garlic-and-olive-oil-or-blitva-s-maslinovim-uljem-i-lukom/.

[Redd]

Is there anything wrong with leaving bread heels out in the open until they turn hard, then processing them until the dried consistency? That's what I've been doing and I don't notice much of a difference.

Another thing: if I leave my homemade bread heels out in the open for drying, they quickly go bad/get moldy. But my storebought bread doesn't seem to ever get moldy, which is a little scary.

In any case, this seems to work for us, although maybe I'm missing something.

Love the blog, and love the stretttttccccchhhh between eyeglasses and bread crumbs!

[Linda]

I LOVE adding roasted tomatoes to any vegetable or starch (well, almost any). Now I have a great way to use those cherry tomatoes that tend to "turn" quickly. Thanks!

[Bev Thomas]

this looks elegant and easy. thanks

[Julia]

I will need to forward this post to all the folks that tease me about 9 pairs of glasses!

And yes, yes yes about the bread crumbs! I especially like homemade because they're coarser and have more texture.

[Mary H]

Lydia, I scored great tomatoes at the right price at Friendly Fruit and made these Friday night. They were delicious again... and so simple to make. Our guests savored them in small bites as if they were something new and exotic!

[deeba]

What's not to fall in love with this recipe & cherry tomatoes. Beautiful dish, pretty & flavourful, Lydia. Love the idea of mincing the herbs & garlic together...aaaaaaaah the flavours!

[Bridget]

Oh, those tomatoes look fabulous! My favorite accessory, kitchen-wise, would have to be tortillas. We ALWAYS have them on hand.

Glasses...my little sister got them at around age 7 and I wanted them SO much! In high school, I started buying frames with clear lenses just to wear them. ;)

[cc]

That looks absolutely delicious! will have to try! Lydia, I have a question: when should I use regular breadcrumbs (found in Italian groceries and in my cupboard) and when should I use Panko--also in my cupboard?

[Nancy (nanflan)]

I'm a long term glasses wearer too, and I finally got wise to having multiple pairs too. I love my contacts--technology has improved them a lot since my college days--but sometimes the eyes just need a rest.

Thanks for the breadcrumb hints. I probably have an ancient canister in my pantry that should be tossed. And since I always have bread leftover, I'll just use your tip on making them at home.

Hope I win a book this round!

[Marie-Eve]

I'll try the tomatoes today! Thanks for the recipe. :)

[Adrienne]

Oh, roasting cherry tomatoes almost makes them taste like summer, what a great idea! I usually make my own bread crumbs from stale bread and keep them in the freezer, I use them in meatballs and on top of mac n cheese.

[April in CT]

This will be a wonderful dish this summer when I (hopefully) have too many tomatoes on hand from my container garden! Gorgeous.

I've just started keeping bread odd and ends in the freezer for this very reason.

[Natashya]

Your cherry tomatoes are so cute all lined up like toy soldiers.
Looks delicious, I can't wait for my garden ones to come in.. it'll be a little while here.
My fave way to use bread crumbs is in a puttanesca-type dryish pasta. The Italians are great at using up bread!

[Vicki Taylor]

I love roasted tomatoes, they are so easy and great when the garden is churning out more tomatoes then we can eat. Roasted tomatoes wized up in the food processor make a fast yummy sauce.

[Louise]

the tomato dish looks smashing - I'll have to try it for my husband myself soon if not today. His favorite place for breadcrumbs is on top of baked mac and cheese with some butter and parmesan mixed in.

[noble pig]

Those tomatoes look so good...holy heck, very nice.

[Keeley]

Since I know the possession of a food processor will negatively affect my productivity in other parts of my life (aka, I'm gonna fail classes from spending too long in the kitchen!!), I've been skirting around recipes that need one.

One day I was whipping up a bowl of comfort pasta; orzo with chopped spinach, butter and parmesan, when I decided it needed some texture/adornment. Tossed a few slices of bread in the toaster and when they came out, knife chopped them as small as I could. Threw those back in a dry skillet and dried them there; with one more chop, they were perfect on the orzo bowl. Miles better than the powder from a can for this use!

[Candelaria]

This is a non-food comment. I wore glaases from the age of 7 until 35 or so. Wore contacts exclusively until 50 and in the last four years have veered mostly toward glasses, saving the contacts for when I want to feel extra special! You're so right about having a wardrobe of glasses. I'm slowly building one and I can inahbit whatever persona I want through them. A wig or two is not far behind!

[Kevin]

Lydia,
My favorite bread crumbs (and croutons) are made from my homemade sourdough bread.

[amy]

this sounds great! and everyone in my house likes tomotoes.. it's so hard to agree on vegetables!

[Maria]

I always make my own breadcrumbs, so easy and so cheap! Plus most of the store bought ones contain trans fat! I am loving your tomatoes, great photos!! Thanks for a fun giveaway!

[Sandra]

Every time I slice bread I brush the crumbs into a jar I keep in the door of the freezer. It's amazing how quickly it adds up!

[Karina]

I've worn glasses since the age of 8. Hated the whole elementary school Four-Eyes experience. One day it also dawned on me I could own several pairs, too! Yay for accessories. And bread crumbs are the best accessory. Absolutely. These baked little babies are going on my to-cook list pronto. Perfect for this time of year when larger tomatoes still aren't exactly tempting. Great recipe, Lydia.

[Kalyn]

Oh my, the baked cherry tomatoes sound fantastic! I've seen your cookbook collection so I see why you are parting with some, but what a nice thing to do.

[Jane George]

tomatoes look wonderful! My Mother always threw a handful of bread crumbs in mushrooms sauteed in butter, so I do too.

[Nancy]

Found your site via a Tweet from the Gluten Free Goddess. Don't we love social networking! Can't wait to try your recipes. The Roasted Cherry Tom's look great! Would love to win a cookbook, too!

[Lilly]

What a beautiful dish! I am so excited for cherry tomatoes to come back. Thanks for getting me so excited.

[Amanda N]

I love to make my own breadcrumbs. I feel like I am preventing waste and saving money. Great recipe, thanks.

[janet]

Thanks for permission to use the packaged bread crumbs: I often feel "less than" not making my own.
Janet @ Housepeepers

[Carolyn G]

I am so trying this recipe. It looks delicious.

[Vicki]

I love adding a mix of breadcrumbs, herbs and chopped anchovies to roasted cauliflower or pasta. I'll have to try the tomatoes...

[Kate]

I'm ashamed to say that I've only ever used breadcrumbs for breading things like chicken tenders, never as an additional ingredient in a dish. I'll have to do some experimenting!

[pam]

I've been trying to keep about 3 pairs of glasses in the rotation. I forget alot though, and end up wearing the same pair day in and day out.

[dawn]

baked or roasted tomatoes have such a different taste, better mind you. I just love the taste of roasted tomatoes so much. I love to serve this up with morning eggs.

[Cheryl W]

My favorite way to use bread crumbs is by making fried chicken. I dip in flour, milk, bread crumbs, and last crushed corn flakes for crunch.

[Cecily]

The picture looks good enough to eat. I can't wait to try this recipe out.

[wendy]

awesome site! I love your pictures!

[Dani H]

I have made broiled tomatoes (cut in half) with basically the same ingredients, but I love the idea of cherry tomatoes with the breadcrumbs in the middle! If you do not have a food processor, another way to make your own breadcrumbs is by placing the dried/baked bread pieces in a ziplock bag and using a rolling pin to crush them. I use the purchased "Italian" breadcrumbs on chicken tenders. 25 years ago I fried them in butter (on a lower heat), but being more health-concious today, I use olive oil.

[Kate]

Thanks for your blog! I really love the photos of other peoplles pantries. Those are my favorites!

[Chris M.]

My favorite way to use the breadcrumbs is actually in making homemade meatballs, especially using ground chicken in place of beef or pork.

[Kristianna]

Hi Lydia ~

We like to use bread crumbs on our tuna noodle casserole. I don't make that very often, though.

I like to use bread crumbs in my meatloaf and meat balls. I use a little more than my recipes call for to help extend the meat - I usually cook for a crowd.

Your tomato dish looks wonderful. Tomatoes are my favorite food in the world and I am planting about 10 different varieties in my garden this year.

Kristianna

[milton]

this turned out really well. I used 6 vine t's....its sunday and who feels like cutting 30-40 tomatoes in half? Not moi, that's for sure. Served with a nice piece of rib eye; life is good

Milton

[Panya]

I never use breadcrumbs -- I always use matzo meal instead.

[Sean]

I like using fresh herbs and making a green, herbed breadcrumb. Goes great on fish or chicken!

[Babs]

I must admit that until recently, I only liked tomatoes on tacos or hamburgers. Your tomatoes look really delicious. Will have to try. BTY, wish my mom would have suggested glasses as accessories. Too "frugal" I guess. Thanks for another opportunity to win one of your cookbooks.

[Deseree]

These look delicious! I can't wait until summer when there are all kinds of yummy tomatoes everywhere. Thanks for sharing.