Migas de Tomate

 

Migas de Tomate, a dish of sautéed bread and tomato, is a very simple dish to make. Think of this dish, which uses up some left over bread, as a Portuguese Stove-top stuffing. Freshly harvested, very ripe tomatoes make this especially tasty. Perfect to serve with grilled pork or fish dishes.

Serves 4 to 6

• 1/4  cup olive oil
• 1/2  cup finely chopped onion
• 1/2 cup small diced, chouriço sausage
•  2 cups, chopped very ripe peeled and seeded tomatoes
• 3 cloves garlic, finely chopped
• 1/2 sweet green pepper, chopped small dice
• 1/2 sweet red pepper, chopped small dice
• Coarse salt to taste
• White ground pepper to taste
• 1 bay leaf
• 5 cups shredded day old Portuguese or Italian bread, heavy crusts removed
• 1 cup water or as needed
• 1/4 cup finely chopped fresh cilantro or parsley, or to taste

 

1. Heat the olive oil in a skillet and sauté the onions and chouriço until the onions are translucent and just starting to color, about 3 minutes.
2. Mix in the tomatoes, garlic, bay leaf.  Stir and cover.  Simmer 10 minutes.
3. While tomatoes are simmering, combine the bread crumbs and water in a bowl.  Soak just long enough to moisten.  Drain water off and squeeze excess water from the bread with your hands.
4. When the tomatoes are ready, add the bread and incorporate thoroughly into the tomato base. Add the cilantro or parsley.
5. Keep cooking and mixing over medium-low heat until any excess moisture is evaporated.
6. Continue to cook while you occasionally roll the migas back and forth in the skillet, giving it an oblong golden shape.  Roll the Migas de Tomate out onto a serving small platter. Garnish with additional cilantro or parsley.