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Heirloom Tomato Bake

We are fortunate to have our Arkansas markets flooded with amazing heirloom tomatoes this time of year. This super simple meal highlights the flavors these beautiful heirlooms have to offer. It may look messy, but its a beautiful mess!

Purple Cherokee


Kale or Spinach- shredded or torn

Heirloom Tomatoes- sliced

Fresh Mozzarella Slices

Focaccia Bread- torn into cubes

Fennel and Fire Pasta Toss

Fennel and Fire Herb Salt

Mozzarella or Parmesan - shredded

Fresh Basil and/or Rosemary Leaves -chopped

Quality Balsamic Vinegar


Preheat oven to 350 degrees.

Rub or spray a glass casserole dish with olive oil.

Place a layer of shredded Kale or Spinach on the bottom.

Drizzle olive oil over the greens and sprinkle with Fennel and Fire Pasta Toss.

Layer the tomato slices and fresh mozzarella slices on top of greens.

Place torn bread under, in between, and on top of tomatoe slices.

Drizzle olive oil on top and sprinkle with a generous amount of Fennel and Fire Pasta Toss.

Bake for 15 min.

Remove from oven. Sprinkle with mozzarella or parmesan.

Return to oven for 5 more minutes.

Once baked, remove from oven, drizzle a small amount of balsamic vinegar, fresh torn basil and/or

rosemary leaves on top.

Season with more Fennel and Fire Pasta Toss and Fennel and Fire Herb Salt to taste. Pasta Toss has very little salt, so you may want to use Fennel and Fire Herb salt at the very end.

*Options: May omit cheese * Makes great leftovers served with a side of toasted bread.


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