Zillas Scalloped Tomatoes
From chefzilla 17 years ago
- 30 minutes to make
- Serves 6
This is a good way to use all them tomatoes from your garden.
Ingredients
- 1 cup chopped celery shopping list
- 1/2 cup chopped onion shopping list
- 2 Tbsp. butter shopping list
- 8 medium tomatoes (about 2-1/2 lb.), coarsely chopped shopping list
- 2 Tbsp. snipped fresh cilantro (or 1 teaspoon dried) shopping list
- 2 Tbsp. snipped fresh basil (or 1 teaspoon dried) shopping list
- 2 cloves garlic, minced shopping list
- 1 tsp. snipped fresh oregano (or 1/2 teaspoon dried) shopping list
- 1/4 tsp. salt shopping list
- 1/4 tsp. pepper shopping list
- 4 slices whole wheat bread shopping list
- 1/4 cup grated parmesan cheese shopping list
- 2 Tbsp. butter, melted shopping list
How to make it
- In a large saucepan, cook celery and onion in 2 tablespoons hot butter over medium heat about 5 minutes or until tender. Take from heat. Stir in the tomatoes, cilantro, basil, garlic, oregano, salt, and pepper. Spoon into a 2-quart rectangular baking dish. Bake uncovered in a 350 degree oven for about 20 minutes.
- Meanwhile, in a blender container or food processor bowl, cover and blend or process bread, 1 to 2 slices at a time, until coarse crumbs remain. Put in to a medium bowl. Add Parmesan cheese and melted butter and toss good. Sprinkle crumb mixture over the baked tomato mixture. Bake about 20 minutes more or until topping is golden brown and tomato mixture is heated through. Serve with a slotted spoon.
The Rating
Reviewed by 26 people-
rated five
Pte. Wilcox
pvtwilcox
in Mississauga loved it
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Another FIVE for this, Chef Zilla - someone has lowballed it quite un-neccessarily.
chefelaine
in Muskoka loved it
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Love tomatoes, this recipe sounds mouthwatering!
juels
in Clayton loved it
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