Summer Scalloped Tomatoes

A simple, easy way to make use of summer seasonal ingredients. Embrace your bounty of tomatoes with these delightful Summer Scalloped Tomatoes. When juicy, ripe tomatoes are at their absolute peak, this comforting dish offers a way to celebrate their fresh flavor. Layers of tender tomatoes are boiled tender and messaged with oil and seasonings, creating a warm, savory side that’s just right for any casual weeknight dinner. It’s a simple, heartwarming way to capture the essence of the season on your plate.

What Are Scalloped Tomatoes?

When this recipe refers to “scalloped tomatoes,” it’s describing a specific method of preparing fresh tomatoes. This involves softening them and combining them with flavorings, before baking them in layers. For our recipe, we blanch the tomatoes to easily remove their skins, then gently massage them with olive oil and crush them slightly in a skillet. This approach, combined with the rosemary, onions, and cheese, allows the tomatoes to release their juices and concentrate their flavor as they “scallop” down in the skillet.

Summer Scalloped Tomatoes

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• Author: Keith Recker

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Description

Crispy, scalloped tomatoes just let your favorite scalloped potatoes.

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Ingredients

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• 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

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Instructions

1. Oil a cast-iron skillet.
2. Bring a large pot of water to a rolling boil. Place all of the tomatoes in the pot.
3. 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.
4. 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.
5. One by one, massage them gently with a bit of olive oil, and place them in the low-heat, 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.
6. Wait until the juices have evaporated then serve.

Recipe by Keith Recker

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