Scalloped Tomatoes
Posted: Tue Jun 01, 2010 5:30 am
Scalloped Tomatoes
Saveur
Warming the ripe tomatoes releases their sweet juices, enhancing their true flavor.
Ingredients:
4 cups fresh bread crumbs
1⁄4 cup melted butter or extra-virgin olive oil
2 tbsp. chopped fresh chives
2 tbsp. chopped fresh parsley
1 tbsp. fresh thyme leaves
Salt and freshly ground black pepper
6 ripe tomatoes, thickly sliced
Preparation:
Preheat oven to 375°. Combine bread crumbs, butter (or oil), chives, parsley, thyme leaves, and salt and pepper to taste.
Press half the bread crumb mixture into a large baking dish to form a "crust." Bake until lightly golden, about 10 minutes.
Remove dish from oven, arrange a layer of tomatoes over bread crumbs, and sprinkle with more bread crumbs. Repeat process until tomatoes are used up, ending with a layer of bread crumbs. Bake until crumbs are golden and tomatoes are warm, about 10 minutes. Serves 8.
Saveur
Warming the ripe tomatoes releases their sweet juices, enhancing their true flavor.
Ingredients:
4 cups fresh bread crumbs
1⁄4 cup melted butter or extra-virgin olive oil
2 tbsp. chopped fresh chives
2 tbsp. chopped fresh parsley
1 tbsp. fresh thyme leaves
Salt and freshly ground black pepper
6 ripe tomatoes, thickly sliced
Preparation:
Preheat oven to 375°. Combine bread crumbs, butter (or oil), chives, parsley, thyme leaves, and salt and pepper to taste.
Press half the bread crumb mixture into a large baking dish to form a "crust." Bake until lightly golden, about 10 minutes.
Remove dish from oven, arrange a layer of tomatoes over bread crumbs, and sprinkle with more bread crumbs. Repeat process until tomatoes are used up, ending with a layer of bread crumbs. Bake until crumbs are golden and tomatoes are warm, about 10 minutes. Serves 8.