This recipe is one from my grandmother and great-aunt and is something they made during the summer every year that I can remember. 

They loved to use up their end-of-season “dead ripe” tomatoes for this truly delicious, time-honored treat.

To begin, get out a large oven-proof flat-bottomed frying pan.  Fill with 1/4 cup of mild olive oil.

Bring the temperature to medium, allowing the oil to smoke slightly. One the oil is slightly smoking, add 2 finely chopped , fresh heads of garlic. (Do not use “jarlic.”) Add one finely chopped, baseball-size Vidalia onion. Sauté until both the onion and the garlic are soft and beginning to break down.

Now add 6 skinned and cored “dead ripe” summer tomatoes.  Roughly chop and sauté until falling apart — about 10 minutes.

Add 2 tsp salt and one tsp black pepper.

Cook for about 10 minutes and then set aside to keep warm.

In a separate pan, add 1/4 cup of mild olive oil.

Add 4 cups of croutons, bread rounds or cubed baguette pieces — everything should be rough-chopped.  Sauté until toasted on all sides.

Stir the tomato mixture, returning to a soft, low boil.  Add the 4 cups of bread of your choice and stir into the tomato mixture until the liquid is absorbed.

Over the top of this mixture, sprinkle one cup of Parmesan cheese.

Place the entire pan in a 350-degree oven and allow to bake for about 40 minutes.

Carefully remove from the oven — it will be scorching hot — and allow to cool  for about 20-30 minutes before serving with additional toasted bread rounds. This is perfect for hors d’oeuvres or as a starter for a memorable meal.

This is a succulent taste of late summer in South Carolina and a great way to enjoy one last bit of what the garden has to offer.