Late‑Summer Tomato & Grape Bake with Herby Crouton Topping
There’s a point in early September where the plot gives you two things at once: the last flush of outdoor tomatoes and the first ripe grapes . It’s a short window, but the flavours together are magic — sweet, sharp, warm, and properly seasonal. This week’s recipe leans into that moment with a simple tomato & grape bake. The tomatoes collapse into a rustic sauce, the grapes burst with sweetness, and the herby crouton topping gives you crunch and comfort without turning it into a heavy autumn dish. It’s warm, colourful, and perfect for that “summer sliding into autumn” feeling. Ingredients For the Bake 500g ripe tomatoes (mixed varieties work best) 150g grapes (red or black preferred), halved 1 small onion, sliced 2 cloves garlic, crushed 2 tbsp olive oil Salt & pepper Handful fresh herbs (basil, parsley, thyme) For the Herby Crouton Topping 2 slices bread, torn into small chunks 1 tbsp olive oil or butter Pinch of salt...