VEGETABLES: Please enjoy this novel but delicious way to serve tomatoes.

SCALLOPED TOMATOES:

 

 

 

6 tomatoes                                                                  

4 tbsp. olive oil

¾ cup breadcrumbs                                                    

1 tsp. sugar, or to taste

½ tsp. kosher or coarse salt                                         

black pepper to taste

¼ cup each chopped parsley & basil

½ cup grated gruyere cheese

 

 

 

Preheat oven to 400 degrees F.  Carefully lower tomatoes into a large pot of boiling water, and let steep for 20 seconds. Remove with a slotted spoon.  When cool enough to handle, peel off skin. Cut each tomato into 3 or 4 thick slices.

 

Brush a baking sheet with 1 tbsp. of the olive oil, and spread breadcrumb evenly on top. Bake for 5 minutes in oven to toast, turning with spatula once or twice during cooking Remove and set aside.

 

In a large bowl, combine 2 tbsp. of oil, sugar, salt, pepper, basil and parsley. Add in tomatoes, stirring well to coat.

 

Brush an ovenproof baking dish with remaining oil. Add tomatoes, arranging in a single layer if possibly. Sprinkle evenly with the toasted breadcrumbs. Top with grated cheese. Bake about 25 minutes or until tomatoes are bubbling and top is golden brown. Serve hot.