So I have to ask, do you feel as unfulfilled as I do? OK, don’t answer that.
It’s just that this “recipe and nothing but the recipe” thing isn’t quite working like I thought it would. I’m not really able to put things up that quickly, AND I miss what we used to have together. Again, if you’re OK with the new gig we have going on, just don’t hurt my feelings and keep it to yourself.
Seriously though, I think we’ll just power through one more post after this one and chalk it up to a lesson learned. We will then return to our regular programming and I’ll get new things up as I can. After all, absence makes the heart grow fonder, right?
But for today’s quickie, let’s just say I am overrun with tomatoes! They come abundantly in my weekly produce box and they have been coming abundantly from our own little backyard garden. I’ve done soups, BLTs galore, tartes, quiches, salads, and I’m just about tomato-ed out. But this recipe for Scalloped Tomatoes added another dimension to our tomato life just when I thought I had covered every possible angle to this red headed beauty (yes, we’re partial to the red around here). It’s really like a hot panzanella and very tasty.
I started with an assortment of red and yellow tomatoes (mostly yellow, really) and a big bunch of basil (also from our backyard mini garden).
Then I cubed up a little over half of a French baguette (yep, partial to the French stuff too!).
I heated some olive oil in a large skillet and tossed in the baguette. I cooked over medium heat for about 5 minutes until the bread cubes were evenly browned.
After that I added in some garlic, the tomatoes, and a bit of sugar. I cooked that mixture for about 5 minutes longer, removed from the heat, seasoned with salt and pepper, and tossed in the basil.
I poured the whole thing into a 9×13 baking dish and covered generously with Parmesan cheese. I then drizzled a little olive oil the top. I had an extra special olive oil keeper just for this very special drizzling step in the recipe!
I baked the whole deal at 350 degrees for about 35 minutes until the top was nice and bubbly and golden.
I served it up with some lemon garlic peas followed by a simple green salad. Quick, Easy, & Yummly.