Cari has made it known that these things are true: she doesn’t cook; she doesn’t consider herself a foodie; and she doesn’t like watching “The Food Network.”
I don’t know if East Coast living has influenced her, or her cat or what … but my party-girl college friend has started getting a little more Write Gal in her.
For example: yesterday, we got up late and watched FN while I made cranberry-orange scones. While we watched, we saw Ina Garten make an easy-enough “scalloped tomatoes” dish, which looked like a panzanella salad baked with parmesan cheese.
We thought this would be a nice, quick lunch for us two gals. I had homemade focaccia that I needed to use or toss. All we needed to buy were a few heirloom tomatoes and fresh basil.
This dish is simply delicious. Perfect use for leftover bread – it would be great with any chicken or fish, as a first course or appetizer. We both helped ourselves to two servings (and then somebody finished it off at around 2 a.m.) and it was perfect with a crisp glass of white wine.
We looked for the recipe online, but it wasn’t posted yet. So here, we present:
Flipflops and Write Gal’s scalloped tomatoes
3-4 good quality tomatoes, cut into wedges or big chunks
10 basil leaves, shredded
Four thick slices of good bread, cut into cubes
4 cloves garlic, chopped
1/2 c. Parm-reg, shredded
Preheat the oven to 375.
In a large skillet, heat 2 T olive oil and add the bread, tossing to brown. After 2 min., add garlic and stir for 1 min. Add tomatoes and stir for another 2 min. to combine and cook the garlic. Off the heat, add the basil and season with S&P to taste. Pour into a baking dish and drizzle with more olive oil. Sprinkle over all the Parmesan.
Bake until the cheese melts and the bread starts to brown, 15-20 min. You really can cook it as long as you want – we liked the bread still soft, but the cheese crispy.
Cut into squares and serve hot or at room temperature. There is no bad way to eat this.
Enjoy, friends! xoxo