Scalloped Tomatoes
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.
Servings Prep Time
6 40minutes
Servings Prep Time
6 40minutes
Ingredients
Instructions
  1. Preheat oven to 350 degrees F.
  2. 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.