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Dairy
Easy
40 Minutes
Diets 
I’m not someone who’s great at food presentation. Success is when the meat fits the vessel and gravy doesn’t splash off the edges. Enter scalloped tomatoes. Yes, the baking time itself is about 30 minutes, but the prep will take you much less than that! And the combination of tomato, cheese, and crumbs in a round pan will never not look beautiful. So, stick it in the oven when there’s a free opening, and get ready to marvel at your newfound artistic talent.
4 plum tomatoes, thinly sliced
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 cube Gefen Frozen Garlic
1 tablespoon olive oil
1 tablespoon Tuscanini Balsamic Vinegar
8 ounces (225 grams) mozzarella cheese, thinly sliced or shredded (whatever you have on hand)
Parmesan cheese, for sprinkling
granulated garlic, for sprinkling
1/2 cup Gefen Panko Crumbs
2 cubes Gefen Frozen Garlic
1 cube Gefen Frozen Parsley or 2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a nine-inch (23-centimer) round Pyrex baking dish with Gefen Parchment Paper.
Toss sliced tomatoes with spices, garlic, oil, and vinegar. Alternate lining the baking dish with a slice of tomato and a slice or a few shreds of mozzarella cheese. You can pour the remaining juice from the tomatoes on top.
Mix crumb ingredients together and sprinkle evenly over tomatoes and cheese.
Sprinkle Parmesan and garlic on top.
Bake for 20 minutes. Raise temperature to 450 degrees Fahrenheit (230 degrees Celsius) and bake for another five to 10 minutes.
Styling and Photography by Sina Mizrahi
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