Tomato Onion Panade

Author: Canadian Living

Panade is a savoury bread pudding layered with basil and tomatoes and slow-baked to mellow and condense the tomato essence.

  • Portion size 8 servings

Ingredients

  • 3 large onions
  • 1/3 cup olive oil
  • 6 cloves garlic minced
  • 3/4 teaspoons salt
  • 1 small loaf bread unsliced (about 3/4 lb/375 g)
  • 20 basil leaves shredded
  • 4 tomatoes sliced 1/4 inch (5 mm) thick
  • 1/4 cup grated Parmesan cheese
  • 1 cup chicken stock

Method

Cut onions in half; slice thinly. In large skillet, heat 2 tbsp (25 mL) of the oil over medium-high heat; cook onions, stirring often, for about 10 minutes or until starting to brown. Add garlic and salt ; reduce heat to medium and cook, stirring occasionally, for 20 minutes or until very soft and golden.

Meanwhile, slice bread into sixteen 1/4-inch (5 mm) slices. Cut each slice into 2-1/2-inch (6 cm) square, removing crusts. Arrange half of the squares in bottom of well-greased 11- x 7-inch (2 L) baking dish; brush with 1 tbsp (15 mL) oil. Spread with half each of the onions, basil and tomatoes, centring 1 tomato slice on each square. Sprinkle with half of the Parmesan. Top with remaining squares; brush with another 1 tbsp (15 mL) oil. Repeat layering with remaining onions and tomatoes. Drizzle with remaining oil. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Drizzle with stock. Bake in 375°F (190°C) oven for 45 to 55 minutes or until golden. To serve, sprinkle with remaining basil and Parmesan.

Nutritional facts <b>Per Serving:</b> about

  • Sodium 551 mg
  • Protein 7 g
  • Calories 237.0
  • Total fat 11 g
  • Cholesterol 2 mg
  • Saturated fat 2 g
  • Total carbohydrate 28 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 18.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 22.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tomato Onion Panade

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