Lately, I’ve been getting my recipes from one of my favorite healthy cooking sites, Oh How She Glows. Seriously, this site is amazing! Angela is always whipping up some amazing yumminess. And yes, yumminess is totally a word. Look it up.
You wouldn’t even know that everything she makes is 100% vegan! I made her Basil Scalloped Tomatoes and Croutons. I decided to rename it but I wanted to be sure to give credit where it’s due.
- 2 tablespoons olive oil (reduced from original)
- 3 slices Ezekiel bread or french bread, chopped into 1/2-inch croutons (I used fresh baked wheat bread)
- 2 1/2 pounds tomatoes, diced (I used cherry tomatoes)
- 1-2 cloves garlic, minced
- 2 tablespoons Sucanat or regular sugar
- 1-2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup thinly slivered basil leaves, lightly packed
- 1/2 cup 3 minute vegan parmesan cheeze or regular Parmesan cheese (I also opted for regular Parmesan cheese, I can’t play with that vegan fake cheese, ick!)
- Preheat the oven to 350°F.
- Chop your bread into 1/2 inch croutons. Mine were just a little big.
- Heat olive oil in a large skillet over medium-high heat.
- Add the bread cubes and mix well with oil so that they are evenly coated
- Cook bread, stirring frequently, until crisp on all sides for about 5 mins
- While the bread is toasting, wash and chop your tomatoes in half
- Then combine tomatoes, garlic, sugar, salt and pepper in a large bowl
- When the bread cubes are crisp, add the tomato mixture to the skillet, stirring frequently for 5 minutes.
- Chop about 1/2 cup of fresh basil
- Remove tomato mixture from heat and stir in the basil
- Pour into a shallow baking dish and top with Parmesan cheese
- Bake for 35 minutes at 350 degrees until the top is golden.
- Allow to cool for at least 10 minutes before serving as the tomatoes are VERY hot! Serves 2-4.
It was so yummy that I ate two bowls!
My only note about this recipe would be to keep the bread and the tomato mixture separate until your ready to serve it because the juices from the tomatoes make the bread a little soggy.
If you’re prepping this dish to eat later in the week, just store your croutons separate from the tomato mixture. When you’re ready to eat it, re-crisp the croutons in the skillet or in the oven. Heat up your tomato mixture in a separate skillet, then combine everything together at the last minute. I don’t even think you need to bake it in the oven. I would just sprinkle it with some Parmesan cheese and serve.
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