Catching Up on the Backlog 2: Scalloped Tomatoes

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).

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Then I cubed up a little over half of a French baguette (yep, partial to the French stuff too!).

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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.

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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!

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I baked the whole deal at 350 degrees for about 35 minutes until the top was nice and bubbly and golden.

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I served it up with some lemon garlic peas followed by a simple green salad. Quick, Easy, & Yummly.

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Here’s the complete recipe for Scalloped Tomatoes, adapted from Food52.

Stuck on Summer Simple – Watermelon, Tomato, Basil & Feta Salad

I’m simply stuck on simple.  No other words for it.

This past weekend I was on a mission for short preparation and refreshing results.  Maybe it’s because my weekend consisted of six (yes, 6) water polo games and a swim meet.  Guess you could say I’m water logged.

Oh, and genius me, decided to join the book club with the gals studying Jen Hatmaker’s book, 7.  Her first chapter is about food.   In her actual “experiment”, she decided on only seven foods to nourish her body (and soul) for an entire month.  Our book club is covering her seven areas of excess (food, clothing, media, spending, possessions, waste, & stress) at the rate of one per week.  I decided that choosing seven foods for a week wouldn’t be that tough for me.  Instead, I decided to GIVE UP seven things for this week.   One of those things was Eating Out.  Now I don’t know about you, but a 6 water polo game 1 swim meet kind of weekend screams CHIIIIIIIIIPOTLE.  But no, my brilliant book club experiment had me planning and preparing meals as I was dashing out the door with towels and tents and lego bins in tow.  My little brood is just lucky they didn’t end up with sunscreen in place of sour cream on this weekend’s consumables.

So amidst all the water sport chaos, I did manage to pull off a very simple salad that I think is worth sharing.  I had half of a small water melon left that I needed to finish off.  I cut it into bite-sized cubes and then tossed with some halved cherry tomatoes.  I dressed that watermelon tomato mixture with a little dressing made out of simple olive oil and red wine vinegar.  I lined a platter with chopped romaine and then mounded the tomato-watermelon mixture on top.  I finished things off with feta cheese, slivered almonds, and fresh chopped basil. So easy.

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Hope you all had a relaxing weekend.  Next week on my 7 agenda is clothing.  Fortunately, we’ll be leaving on vacation.  Let’s just say that 7 articles of clothing is going to make the packing very light!

Want to check out some other watermelon salad ideas?