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
• Extra herbs (optional)

Optional Extras

• A sprinkle of feta or halloumi
• A drizzle of balsamic
• A spoonful of pesto
• A handful of olives

Method

1. Prep the Tomatoes & Grapes

Halve the tomatoes and grapes. Add them to a roasting dish with onion and garlic. Drizzle with olive oil, season well, and scatter over herbs.

2. Roast

Bake at 180°C for 25–30 minutes until the tomatoes collapse and the grapes soften and release their juices.

3. Make the Crouton Topping

Heat butter or oil in a pan. Add the torn bread and fry until crisp and golden. Season lightly and add herbs if you fancy.

4. Finish the Bake

Remove the dish from the oven. Stir gently to mix the tomato and grape juices. Scatter the croutons over the top. Add feta, balsamic, or pesto if you want a richer finish.

Serving Suggestions

• Perfect as a main dish with crusty bread.
• Lovely spooned over pasta or gnocchi.
• Great alongside grilled chicken or halloumi.
• Works brilliantly cold the next day as a lunchbox dish.