Comments on: scalloped tomatoes with croutons

By: Jeri

Jeri — Thu, 03 Nov 2011 16:37:56 +0000

Now that Halloween is passed, we are gearing up for Thanksgiving. At work we started talking about what we were cooking and I said that this recipe is a new staple at our (groaning) table. Even if it is not so wonderful with non-summer tomatoes, it is still way better than a sharp stick in the eye! I am a dentist, and our patient wanted the recipe, too! We love this yummy recipe!!

By: Greta

Greta — Sun, 16 Oct 2011 01:25:37 +0000

This was amazing. Could eat it again and again. Too bad tomato season pretty much ended like, last week.

By: Charity

Charity — Tue, 06 Sep 2011 16:23:11 +0000

Have made this twice in the last week. Followed the recipe to a T the first time and it was glorious though I used pepper jack instead of parmesan since I did not have any. For the second time, I doubled everything but the sugar and also incorporated some sauteed kale and used sharp cheddar for the top. So good! Excited for the leftovers today for lunch. Thanks Deb and Ina!!

By: jmarie

jmarie — Tue, 23 Aug 2011 11:35:24 +0000

fantastic! made this last night. subbed out half the tomatoes for zucchini but still fantastic! thanks!

By: J

Mon, 22 Aug 2011 22:53:58 +0000

I’ve made this three times so far this summer and each iteration is better than the last. Using 1 T sugar (try it with demerara/raw sugar! it’s really excellent) and 1 tsp salt tasted best to me. I had some green zebra tomatoes lying around this time and their tartness balanced out the sugar well. And sturdy and slightly stale multigrain bread fared much better texturewise than a regular old baguette. Thanks!

By: Debi

Debi — Tue, 16 Aug 2011 23:44:29 +0000

Never reviewed a recipe before, but this was so great I was compelled! My bread was probably a little too fresh, and I could’ve cooked the croutons a little more, but omg, really?? Can simplicity taste this good?? This was just bursting with freshness in my mouth! And my hubby loved it too. We’re lucky enough to live in rural NJ (no reality shows here!!) so fresh veggies are everywhere, and we are truly spoiled and blessed. The two of us are fighting over the teeny bit of leftovers for lunch tomorrow!

And those things they sell during winter?? They should be called “faux-matoes” not tomatoes!! Thank you so much!

By: Jenny

Jenny — Mon, 08 Aug 2011 17:45:54 +0000

I took a lazy egg step and cracked several across the top of the dish and baked them–EXCELLENT decision. With the egg on top of cheese (I also did half mozzarella half parmesan) you can’t really tell which is which, and it’s phenomenal. Way to plant seeds!

By: Fanya

Fanya — Sat, 06 Aug 2011 15:53:54 +0000

Yum! I don’t like too many dishes so I just brushed the sliced bread with olive oil, toasted in the preheating oven, then cut it up/mix with tomato and bake.

It is delicious, altho I think I like mozzarella cheese better than parm, then it would be like a margarita pizza =P

By: Jessica

Jessica — Sun, 31 Jul 2011 14:03:03 +0000

I’ve had this bookmarked since last summer, and I’m about to go to the farmers market today in search of some worthy tomatoes. I’m always hesitant to cook an amazing tomato, as I’d usually eat it raw with a sprinkle of salt and pepper, but this looks (and sounds) too good to pass up. And I feel ya on the tomato thing – those “tomatoes” they sell during the winter should just be called something else. They’re cardboard likenesses of their summer counterparts!

By: Evan

Evan — Thu, 21 Jul 2011 20:05:14 +0000

simple but delicious recipe. Great for a hot summer day like today. Refreshingly straightforward and delicious.