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Scalloped Tomatoes

Source: Saveur Magazine
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  Serves 8
Warming ripe tomatoes releases their sweet juices.
6 ripe tomatoes
4 cups fresh bread crumbs
1/4 cup melted butter or extra virgin olive oil
2 tablespoons chopped fresh chives
2 tablespoons fresh parsley
1 tablespoon fresh thyme leaves
salt and freshly ground black pepper to taste
Scalloped Tomatoes Recipe at
Preheat oven to 375 degrees F. Combine 4 cups fresh bread crumbs, 1/4 cup melted butter or extra-virgin olive oil, 2 tablespoon chopped fresh chives, 2 tablespoons chopped fresh parsley, 1 tablespoon fresh thyme leaves, and salt and freshly ground black pepper to taste.

Press half the bread crumb mixture into a large baking dish to form a “crust”. Bake until lightly golden, about 10 minutes.

Thickly slice 6 ripe tomatoes. Remove dish from oven, arrange a layer of tomatoes over bread crumbs, and sprinkle with more bread crumbs. Repeat process until tomatoes are used up, ending with a layer of bread crumbs. Bake until crumbs are golden and tomatoes are warm, about 10 minutes.

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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
Date Added: 01/01/2008
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