While driving home from the beach we saw a sign advertising local strawberries and tomatoes for sale at a farm.
The strawberries were kind of small but sweet, but it was the hothouse tomatoes from Leamington that caught my eye.
They were large and ripe, and at four dollars for a bag of ten it was a real bargain. Trouble is we cant seem to eat them fast enough as they are ripening quickly.
I created this dish today using the inspiration of scalloped potatoes.
I was really pleased with it and used up over half of the tomatoes.
This dish can be served as a side or as a main vegetarian entrée.
Italian Scalloped Tomatoes
- 4-6 tomatoes
- 1/4 cup olive oil
- 1/4 cup bread crumbs
- 1/4 cup Parmesan cheese grated
- 1 minced tsp each of basil, oregano and garlic
- salt and pepper
- 1/4 cup thinly sliced mozzarella cheese
Lightly spray a baking dish with oil.
Remove tops from tomatoes and slice thickly.
Layer in baking dish.
Drizzle with some extra olive oil,
In a bowl combine the rest of the ingredients except for the mozzarella.
Sprinkle evenly over top of tomatoes.
Finish the top with the mozzarella and bake in the oven for about 30 to 40 minutes.