My grandmother lived in a valley town with cool nights and hot days ideal for growing. One of her gang’s husband (and a clutch of southern ladies is a gang!) was a master beefsteak tomato backyard grower. Old Doc took every pride in that 1/2 acre patch of dirt. In the summers every dinner table at Martha and Doc’s had a dish of scalloped tomatoes. Escalloped we called them (and we ac’cented on the E) because we were in very small town Alabama and we knew to show that we were fancy. This gluten free version harkens me back to that table and cool evenings chasing lightning bugs and kids around– but dear Lord, not IN– Doc’s garden. His boy ran slow.
Roasting is a great way to bring out the natural sweetness of any vegetable and it works great with tomatoes. But this recipe takes it one step further by scalloping 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.
- 2 pound Plum Tomatoes
- 1 Tbsp. Fresh rosemary minced
- 2 Tbsp. Balsamic Vinegar
- 2 Tbsp. olive oil
- 5 cloves Garlic minced or grated
- 2 tsp. salt kosher or fine sea salt
- 1 tsp. Black pepper freshly ground
- 1 1/2 cup bread crumbs Kinnikinnick gluten free panko style --use divided
- Preheat oven to 350 degrees F.
- 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 unit="cup" of the bread crumbs, toss well. Sprinkle the remaining bread crumbs on top and bake for 25 minutes. Top with the remaining ? cup of bread crumbs and cook for 10 more minutes or until the top is nicely browned.
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