Scalloped Tomatoes

[MsMai]

Scalloped Tomatoes
-Courtesy Baltimore Sun


5 medium Yukon gold or red-skin potatoes, sliced 1/4 inch thick

4 medium tomatoes, sliced

sea salt and freshly ground pepper to taste

1 cup onion, chopped fine

sprinkling of fresh chopped herbs, such as basil and oregano or thyme

1/2 cup soft bread crumbs or panko

1/2 cup olive oil

In a greased 9-by-13-inch casserole dish, place the sliced potatoes, with the sliced tomatoes on top. Add salt and pepper to taste. Sprinkle the chopped onion and herbs over the tomatoes and potatoes and finish off with a topping of the bread crumbs. Pour the olive oil over the top of everything and bake at 350 degrees for about 1 hour and 15 minutes, until the potatoes are fork-tender.

[mrsjimmyp]

Wow ! Sounds so yummy...I have got to try this ! Two of my favs...potatoes and tomatoes ! Thanks for sharing !
And what a wonderful picture of you !

[MsMai]

from The Sun paper that was published with the recipe. This sounds so wonderful I am going to make it tomorrow and just thought I would share it with you folks. I am a brunette.

BTW, I am a certified professional cake decorator and manager. I haven't worked it professionally for a long time. I switched to a completely different career a few years ago. I make cakes and dessert items for friends and family though. I will post some of my creations from time-to-time if anyone is interested.

[chubbyalaskagriz]

Great recipe MsMai... thanks for sharing! Like u and Francie- I too love 'maters & 'taters!

Your former career sounds familiar! I was a chef- had worked in kitchens for 25 years, since I was 14. Worked here in Illinois, Louisiana and Seattle before traveling to Alaska for 13 years... but left the north and kitchens recently and "retired" into a kinder/gentler job with far fewer demands. I miss cooking professionally, but love working only 38-40 hours a week now w/ 2 days off. And having the time for a personal life for the first time ever, is wonderful!

We'd love to see pics of anything you'd like to share! Again- we're glad you're here!

[mrsjimmyp]

I made this dish today...but I have to say...It looks...sounds and smells better than it tastes. It tasted like it needed " something " ?....Just my opinion. I may play around with it again and see what I can add to it to give it more flavor.

[MsMai]

wonderful; however, it just was not moist enough for me even with the layer of fresh tomatoes on top. I am not one for dry bread crumbs. So... I would suggest adding about one-half cup of heavy cream, over the layer of potatoes. This would create a creamy tomato gravy over the potatoes. Also, I added shredded Asiago cheese to the crumbs. A drizzle of ghee would be nice over the crumbs also. I reduced the baking time to 30 minutes, covered with a sheet of foil. I added the crumbs and cheese the last 10-12 minutes of baking time, uncovered.

Now, since I am a heart patient and must cut the sat fat in my diet, I cannot have the cream and butter. I can get away with some cheese now and then. I will use defatted chicken broth over the layer of potatoes. Or I could use fat-free half n half. Also, I would use melted SmartBalance instead of real butter over the crumb and cheese topping; probably throw in a bit of Parmigiano Reggiano also.