SCALLOPED TOMATOES

Fantastic side dish for just about every meal. The best part of this recipe is that I am

sure you have every ingredient for Scalloped Tomatoes in your

pantry right now :)

Drain 2 cans (28 ounces) diced tomatoes. I prefer San Marzano tomatoes.

Tumble in tomatoes into a dutch oven and sprinkle in 1tsp. Herbs De Provence.

Add to the pot 6 tablespoons dark brown sugar and 1/2 tsp. of salt.

Squeeze in 2 tablespoons of fresh lemon juice.

Combine all together and simmer on the stove until sugar has dissolved.

Melt 1 stick of butter in a large bowl.

Chop up 6 cups of white bread. The kind of bread you use will also alter the character

of the dish. Whole wheat plays nicely off the tomatoes, though 

white is a safe choice.

Toss the diced bread in the melted butter and give a good stir.

Add half of the tomatoes mixture and spread in a shallow 2-3 quart baking dish.

Top tomatoes with some shredded parmesan cheese.

Next comes half of the bread cubes.

One more layer of the tomatoes and parmesan sprinkle.

Add the last of the bead crumbs and a little shake of some 

Herbs De Provence.

Little drizzle of olive oil and little more parmesan cheese and off

to the oven at 350 degrees for about 30 minutes.

Accessorize the Scalloped Tomatoes with Basil & Parmesan.

I served my Scalloped Tomatoes with Sword Fish for our dinner and

it was so delicious together. 

For you...

Have a bite.

Enjoy!

P.S.

May try making my Scalloped Tomatoes with some Rustic Olive Bread next.