Leftovers

Best bit about Christmas?

Leftovers. I could eat them for breakfast, lunch and tea.

Actually, I do!

This year, we had gorgeous stuffed turkey rolls from the local butcher and three legs of ham (makes for THE best sandwiches!) and then maple carrots, steamed greens with tarragon mustard dressing, roast potatoes and sweet potatoes and a to-die-for tomato and onion bake. Seriously, the best EVER.

My Dad did the tomato and onion bake. Boy, he was proud!

• Tomato bake

• Olive oil, to grease
• 125g (13/4 cups) fresh breadcrumbs (made from day-old bread)
• 1 tsp fresh thyme leaves
• 1 tsp coarsely chopped fresh rosemary
• Salt & freshly ground black pepper
• 3 medium (about 750g) ripe tomatoes, cut into 1cm-thick slices
• 2 small white onions, thinly sliced crossways
• 50g butter, cube

Method

1. Brush a 1.5L (6-cup) capacity oval ovenproof dish with oil to lightly grease. 
2. Combine breadcrumbs, thyme and rosemary in a medium bowl. Season with salt and pepper. 
3. Arrange one-third of the tomato slices over the base of prepared dish. 
4. Top with one-third of onion and sprinkle with one-third of breadcrumb mixture. 
5. Continue layering with remaining tomato, onion and breadcrumb mixture, finishing with a layer of breadcrumbs. 
6. Top with cubes of butter. Bake in preheated oven for 30 minutes or until golden brown and cooked through.

Recipe from taste.com.au

There's been talk of a Jingle Bells in June this year, to get all the family together. Please let there be truckloads of leftovers again!

I'm counting down the days . . 

Editor's note (5 January 2012): Mum was devastated I didn't mention her stuffing balls (smack bang in the middle of the plate) in my original post. How cold I forget!? They were something else, totally delish - the icing on the cake.

I think this was her recipe