Scalloped Tomatoes

Sima Kazarnovsky Sima Kazarnovsky
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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.

40m 4
Easy Vegetarian Pescatarian Low Carb Dairy

Contains: Gluten, Dairy, Wheat

Directions

Prepare the Scalloped Tomatoes

  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a nine-inch (23-centimer) round Pyrex baking dish with Gefen Parchment Paper.

  2. 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.

Prepare the Crumbs

  1. Mix crumb ingredients together and sprinkle evenly over tomatoes and cheese.

  2. Sprinkle Parmesan and garlic on top.

Bake

  1. Bake for 20 minutes. Raise temperature to 450 degrees Fahrenheit (230 degrees Celsius) and bake for another five to 10 minutes.

Credits

Notes:

Feel free to double the recipe; use a 9x13-inch (23x33-centimeter) baking dish.

Description:

Styling and Photography by Sina Mizrahi

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