Wisconsin tomatoes are in season and just like every other August, they are as delicious as always. Also got some fresh garlic, have the basil, have the olive oil… I can see tomato salad in our future. Now if we could just find some fresh mozzarella which is surprisingly hard to find in spite of being in the Dairy State. Lacking fresh mozzarella, the backup plan is to make Scalloped Tomatoes. Here is the recipe:
| Serves: 6 |
Scalloped Tomatoes |
INGREDIENTS
8 medium, ripe tomatoes – thickly sliced
1/2 teaspoon, salt
1 tablespoon, balsamic vinegar
1 cup, fresh bread crumbs
1 large, garlic clove – minced
1 1/2 tablespoons, fresh thyme – chopped
1/4 teaspoon, fresh ground black pepper
1 tablespoon, olive oil
METHOD
- Preheat oven to 425. Lightly oil a shallow 2 quart baking dish.Arrange tomato slices, slightly overlapping, in prepared dish. Season with a ¼ tsp salt and sprinkle with vinegar. In a small bowl, combine breadcrumbs, garlic, thyme, pepper and remaining ¼ tsp salt. Sprinkle crumb mixture over tomatoes and drizzle with oil.
- Bake tomatoes for 30 to 35 minutes, or until tomatoes are tender and the breadcrumbs are crisp and golden. Serve hot.
