Recipe Box # 7- Scalloped Tomatoes

 

I am back to making new lunches for myself, once again.  I wish, I could share with you, the feelings, I have about this.  It has taken the "eh" quality out of lunch and makes each time, I make it, into a mini occasion.  I have to think about it.  I have to purchase items for the recipes rather than work around what I have, on hand.  I want it to have some interest for you and I don't want it to be silly, like sharing how I put cheese on bread.

In one way, this is easy because it is more fun than simply grabbing a slice of cheese and it is challenging because I am attempting to make a variety of food for the interest dimension.

Today, I was looking at my cookbooks in order to find a recipe.  Ina Garten's,  How Easy is That? stood out.  It has been a long while since I used the book and probably as long, since I made an Ina recipe.  I saw a recipe for scalloped tomatoes and thought it was going to be one dish but in reading the ingredients, it brought back memories of a favorite of mine that I have not made since my husband was diagnosed with celiac.  I could actually taste the dish in my mind and wanted it.  I don't remember how I made  this but I know it had bread and sugar in the ingredients and so does this.  That turned out to be my lunch.


Scalloped Tomatoes

Ingredients :

 olive oil
2 cups diced bread.  I only had white bread and used it.  You should pick out something tastier.
1 can diced tomatoes with roasted onion plus 1 tomato, diced
1 teaspoon minced garlic
2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon basil
1 cup  grated Parmesan cheese

Method:

Preheat the oven to 350 degrees F.

Heat 1 1/2 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.

Meanwhile, combine the tomatoes, garlic, basil, sugar, salt, and pepper in a large bowl.

When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes.

Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and spray with olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

This had a familiar taste to my memory dish and while it was good, it would not be my favorite, today.  I would make it again with more spice  and a bit more sugar.  It was the sweetness of the dish that worked.  I am guessing that all fresh tomatoes would make it better, especially right from the garden.

Enough about my lunch.  Let's look back to last week.

Annie's Home got the most clicks with her Stuffed Cabbage.  Three Cheers for Annie.

How about Stromboli from Frozen Wings!

Greek Panzanella from Flavors by Four


Peachy Quinoa from Busy Mom's Menu Plan


I bet, you would love to have any of these on your table.  I know I would.

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