Someone sent me this recipe from the Smitten Kitchen via facebook:
http://smittenkitchen.com/2010/07/scalloped-tomatoes-with-croutons/
and it was most excellent. I made it with three types of farmer's market tomatoes: red, yellow, and green zebra. I also used a failed loaf of sour dough bread for the croutons. I had tried to make the "artisan" bread recipe from the boxed mix and it didn't really work out. In fact the "loaf" which resulted was about 1 inch high... but made great croutons! Now for the pictures:
Here you can see the inadvertent flat bread that I am cutting in to croutons.
Next we add the tomatoes:
More tomatoes...
And garlic...
Add salt, pepper, sugar and stir.
Mix with the sauteed bread crumbs in the hot pan.
Add basil, pour into baking dish and top with cheese.
Bake and you have a casserole of gooey tomato goodness. Happy summer.
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