My dear friend, Pam, who lives across the state sent me a recipe for a tomato and onion casserole that she had planned on re-working for a contest on the Food52 website. Her plate was full that particular week, however. She's a home day care provider and that week had meetings and CPR classes scheduled and absolutely no extra time. I took elements of the recipe and created this...Pretty tasty!

Makes a 12 inch baguette

• 1 pint grape tomatoes
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 medium green onions, thinly sliced
• 2 large cloves garlic, minced
• 2 tablespoons mayo
• 1/2 cup thinly sliced basil leaves
• 1 12 inch baguette, sliced lengthwise
• 4 tablespoons finely grated parmesan cheese

1. In a medium sauce pan warm the olive oil and then add the tomatoes, salt and pepper. Over medium heat, saute the tomatoes until they just begin to crack and split their skins. Add the garlic and green onion and reduce the heat to low. Partially cover the pan and let the mixture cook for about 30 minutes, stirring regularly.
2. At that 30 minute mark if the tomatoes haven't fully disintegrated, break them up with a spoon or fork and saute another minute. Everything should be soft and gooey.
3. Cool the mixture and then add the mayo and basil. Spread the mixture on the cut sides of the baguette.(You may have a little extra- save it for spreading on toast tomorrow). Divide the parmesan over the baguette halves. Bake in a preheated 375F oven for about 10 minutes. Turn the oven on "broil" and run the baguette under for one or two minutes. Slice and serve warm.