Scalloped Tomatoes

Scalloped Tomatoes

Layered with fresh bread crumbs, basil and Parmesan cheese, these delicious Scalloped Tomatoes are an easy way to use up tomatoes from the garden.


INGREDIENTS

Olive oil, as needed
1/2 large or 1 small onion, finely chopped
1 to 2 garlic cloves, finely chopped
1 tsp. oregano
1 1/2 cups fresh bread crumbs
2 tbsp. chopped fresh basil
Salt and freshly ground pepper, to taste
4 to 5 tomatoes, sliced
3/4 cup grated Parmesan cheese
1 cup grated mozzarella
Fresh chopped basil, for top layer
Olive oil, for drizzling (optional)


PREPARATION

Preheat oven to 400 degrees F. Grease a 9-inch x 9-inch baking dish with olive oil.

Heat 1/3 cup olive oil in fry pan over medium heat. When hot, add onion and garlic. Cook, stirring occasionally, until tender, about 5 minutes. Add oregano and bread crumbs. Season with salt and pepper. Cook until bread crumbs are coated with oil and lightly toasted, about 1 to 2 minutes. Stir in fresh basil and Parmesan cheese.

Layer in the prepared baking dish, tomato slices, bread crumb mixture, tomato slices, bread crumb mixture and then sprinkle with grated mozzarella cheese.

Bake, covered, until tomatoes are heated through, about 20 to 25 minutes. Continue to bake, uncovered, until tomato juices starts to bubble and cheese is melted. Broil until top is golden brown, if desired.

Garnish with basil and a drizzle of olive oil.



Yield: 4 to 6 servings.

 

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