janet @ the taste space

Vegan Scalloped Tomatoes

In Mains (Vegetarian), Sides on September 24, 2016 at 8:17 AM

Vegan Scalloped Tomatoes

The original recipe was called “Scalloped Tomatoes”. I had visions of thinly sliced tomatoes smothered in creamy and cheese, akin to scalloped potatoes, except using tomatoes. Only a fool would thinly slice tomatoes that painstakingly which is probably why cubes of tomatoes are used here.

Vegan Scalloped Tomatoes

In essence, chunks of tomatoes (heirloom tomatoes are great because they have more tomato “meat”) and toasted, crispy bread are baked together with basil and then topped with (vegan) Parmesan cheese. The juices ooze out of the tomatoes and melt into the bread, it is more delicious than it sounds when you read the recipe.

Vegan Scalloped Tomatoes

It is kind of the perfect solution for when you feel you have had too many tomato sandwiches but your garden keeps giving you more tomatoes.

What are you making with tomatoes?

Vegan Scalloped Tomatoes

 

PS. I am sharing this with Meat Free Mondays.

Vegan Scalloped Tomatoes
Adapted from Food52 via Oh She Glows

3 tbsp olive oil, divided
4 cups (1/2-inch diced) stale bread
2.5 lbs summer ripe tomatoes, chopped in 1/2 inch cubes
3 cloves garlic, minced or pressed
1 tsp sea salt
1/2 cup julienned basil leaves, lightly packed
2/3 cup vegan Parmesan cheese (example: Almanzano)

1. Preheat oven to 350F.

2. In a large skillet, heat 1-2 tbsp oil over medium heat. Once hot, add the bread. Stir so that the oil coats the bread. Heat until toasted and brown, stirring occasionally, so it does not burn, approximately 5-10 minutes.

3. Stir in the tomatoes, garlic and salt. Stir to combine and cook, stirring occasionally, for another 5 minutes. Stir in the basil and remove from heat.

4. Pour the tomato mixture into an ungreased casserole dish (I used 8×8″). Top evenly with the Parmesan cheese and drizzle with the remaining olive oil. Bake at 350F for 20-30 minutes, or until bubbly and lightly browned on top.

Serves 4 as a side.

Slow Cooker Veggie Enchilada Soup + Easy. Whole. Vegan GIVEAWAY

In Book Review, Mains (Vegetarian), Soups on September 17, 2016 at 9:02 AM

Veggie Enchilada Soup

I forgot to mention in my last food post, but roasted tomatoes freeze incredibly well. They last a while in your fridge but if you want to savour some summer bounty during the winter, batch cook them up and stockpile them in your freezer. Last year, I bought a bushel of red bell peppers, chopped them up and froze them, and we are still eating through them!

If you need any ideas what to do with all this frozen (or fresh, if you have some made already) roasted tomatoes and bell peppers, I urge you to try this soup.

Garden Update: End of Summer

In Garden on September 13, 2016 at 5:08 PM

Garden Update: End of Summer - mizuna, sorrel, tomato, sage

I had hoped to do more garden updates, or even to spend more time working in the garden, but alas. Life happened. But I thought it would be fun to show you what it ended up looking like by the end of August. It is amazing how much it has changed since it was first planted in May (can see photos here).