Tomato Pie (Irish)

Though Ireland is capable of producing excellent tomatoes, Irish recipes employing them are rare - at least until the "Mediterranean period" of the late twentieth century. (This is hardly surprising when you consider that even in Provence and the northern half of Italy, tomatoes were very seldom used until a hundred years ago or so.) This recipe comes from an unnamed member of the Portstewart (County Derry) Women's Institute and dates from the mid-1940s.

2 Tbsp. butter
1 cup fresh breadcrumbs (60 g)
3 large tomatoes, sliced about ½" (1.25 cm) thick
1 onion, minced
sea salt

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

Lightly grease a baking dish large enough to hold 4 tomato slices in a single layer.

Sprinkle a thin layer of breadcrumbs on the bottom of the baking dish, then put one layer (4 slices) of tomato on top of them. Scatter some onion over the tomatoes, then season lightly with salt. Repeat the process to use up all of the tomatoes, onion, and breadcrumbs, ending with a layer of breadcrumbs on top.

Dot the top of the breadcrumbs with butter and bake for 20-25 minutes or until the tomatoes are soft and the bread-crumb topping is golden brown.

Serve with fried sausage and bacon for high tea or supper, or for lunch with hot roast beef as an extra vegetable dish.

Makes 4 servings.