Gluten Free Scalloped Tomatoes Recipe
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 for 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!
Do you have a food addiction?
- 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
Preheat oven to 350 degrees.
Cut the tomatoes into roughly 1 inch pieces. Place in an 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, and 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.
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