A simple, easy way to make use of summer tomatoes.
Summer Scalloped Tomatoes Recipe
INGREDIENTS
9 small to medium tomatoes, very ripe
1/2 Vidalia onion, sliced into rings
3 tbsp rosemary leaves
2 cups grated cheese of your choice
Olive oil
Salt and pepper to taste
INSTRUCTIONS
- Oil a cast-iron skillet.
- Bring a large pot of water to a rolling boil. Place all of the tomatoes in the pot.
- The skins will start to split after a few minutes. Remove them one by one when splits appear and place in a pot of cold water. The last hold-outs will likely split when you put them in the cold water.
- With a sharp paring knife, remove the stem and tough core, and pull the skins off of the tomatoes. Let dry on a paper towel for 20 minutes or so.
- One by one, massage them gently with a bit of olive oil, and place them in the oiled skillet. Crush them a bit with the heel of your hand. Salt and pepper to taste. Sprinkle rosemary and onions on top, and grated cheese over all.
- Back until the juices have evaporated, approximately 1 hour.
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