Scalloped Tomatoes

Ingredients

• 1 ½ pounds vine-ripened tomatoes, diced
  
• 2 cloves garlic, minced
  
• 1 medium onion, finely chopped
  
• 2 tablespoons olive oil, divided
  
• ¾ cup breadcrumbs
  
• 1 teaspoon fresh basil, minced
  
• 1 teaspoon fresh parsley, minced
  
• ½ teaspoon dried oregano
  
• 1 ½ teaspoons sugar
  
• 1 teaspoon kosher salt
  
• ¼ teaspoon black pepper
  

Directions

1. Preheat the oven to 350 degrees and spray five ramekins with oil.
   
2. Heat 1 tablespoon of olive oil over medium heat. Add breadcrumbs and toast, stirring constantly for 3 to 6 minutes. Remove breadcrumbs to a bowl and set aside.
   
3. Heat remaining oil in pan. Add onions, garlic, basil, parsley, and oregano. Cook for 10 minutes or until onions become tender. Add the onion mixture to the reserved breadcrumbs. Stir in the sugar, salt, and pepper.
   
4. To assemble the scalloped tomatoes, place half of the breadcrumb mixture in the bottom of each ramekin. Next, spoon in the tomatoes and sprinkle with salt and pepper. To finish, top each ramekin with the remaining breadcrumbs. Bake for 40 minutes or until bubbly and the tops are rich, golden brown. Serves 5.
   

 

Recipe adapted from Joy of Cooking

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