Gluten Free Scalloped Tomatoes Recipe

by Carol Kicinski on January 26, 2012

Gluten Free Recipe - Scalloped Tomatoes You may think it is strange for me to be posting a tomato recipe in the dead of winter but before you purists who only eat tomatoes at their peak of ripeness and perfection (late summer) get all up in arms, let me explain.

I guess I need to start with a confession, so here goes. “Hi, my name is Carol and I am a tomato addict. And that’s not all; I have passed my addiction along to everyone in my family.” Seriously, we could be out of milk, eggs and gluten free bread and I am still not hopping in the car to run to the store, but just let us run out of tomatoes and I am off to the market before you can blink. A good portion of my grocery budget goes to tomatoes every week! We have even tried to support our habit by growing our own tomatoes – no luck yet but we are still trying.

So as you can see, I am not going to let a little thing like “out of season” get in my way of eating tomatoes. While tomatoes may be available all year round, they do tend to be pretty flavorless when not in season. The solution? Roasting them!

Roasting is a great way to bring out the natural sweetness of any vegetable and it works great with tomatoes. But for this recipe I took it one step further – in essence I scalloped them. With a bit of balsamic vinegar, garlic and rosemary, the tomatoes become a fabulous winter side dish or vegan main course. In the summer, fresh basil would be a great substitution of the rosemary. All the lovely, flavorful, aromatic juices exuded by roasting the tomatoes are soaked up with Kinnikinnick’s Gluten Free Panko Style Bread Crumbs which also provides a nice crunchy topping.

If you have any leftover scalloped tomatoes, serving with them with a poached egg on top is pure bliss. In fact, next time I make this recipe I am not counting on leftovers – I am making it specifically for topping with an egg because, yep, it really is that good!

Gluten Free Scalloped Tomatoes with Poached Egg

Do you have a food addiction?

Gluten Free Scalloped Tomatoes

Gluten Free Scalloped Tomatoes Recipe

Ingredients

2 pound plum tomatoes
1 tablespoon fresh rosemary, minced
2 tablespoons balsamic vinegar
2 tablespoons olive oil
5 garlic cloves, minced or grated
2 teaspoons kosher or fine sea salt
1 teaspoon freshly ground black pepper
1 ½ cups Kinnikinnick gluten free panko style bread crumbs – use divided

Directions

Preheat oven to 350 degrees.

Cut the tomatoes into roughly 1 inch pieces. Place in a 8 inch by 8 inch (or similar sized) baking dish. Add the rosemary, balsamic vinegar, olive oil, minced garlic cloves, salt, pepper and 1 cup of the bread crumbs, toss well. Bake for 25 minutes. Top with the remaining ½ cup of bread crumbs and cook for 10 more minutes or until the top is nicely browned.

Servings

A gluten free recipe that serves 6 people.

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{ 6 comments… read them below or add one }

RJ (Kids and Cast Iron) January 26, 2012 at 5:00 pm

I eat them year around as well. I am not a good in season cook in general though. I want what I want and I want it now. This dish looks very tasty being a fellow tomato fan. I will have to give it a try.

Reply

Carol Kicinski January 28, 2012 at 7:22 am

You are so like me – I want what I want when I want it too!

Reply

Ricki January 26, 2012 at 10:27 pm

Sounds amazing, Carol! I love tomatoes, too–never thought to roast them in winter to bring out the flavor. I will try it!

Reply

Carol Kicinski January 28, 2012 at 7:22 am

Thanks Ricki, enjoy!

Reply

InTolerant Chef January 27, 2012 at 6:20 am

You would love my backyard, we have feral tomatoes coming up everywhere! The dog nibbles them off the vine and then ‘seeds’ them over the lawn. Each season we have millions!
This recipe looks lovely indeed!

Reply

Carol Kicinski January 27, 2012 at 1:52 pm

Ok, now you are just trying to make me jealous!

Reply

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