Summer Scalloped Tomatoes

A simple, easy way to make use of summer tomatoes.

Summer Scalloped Tomatoes Recipe

INGREDIENTS

9 small to medium tomatoes, very ripe
1/2 Vidalia onion, sliced into rings
3 tbsp rosemary leaves
2 cups grated cheese of your choice
Olive oil
Salt and pepper to taste

INSTRUCTIONS

1. Oil a cast-iron skillet.
2. Bring a large pot of water to a rolling boil. Place all of the tomatoes in the pot.
3. The skins will start to split after a few minutes. Remove them one by one when splits appear and place in a pot of cold water. The last hold-outs will likely split when you put them in the cold water.
4. With a sharp paring knife, remove the stem and tough core, and pull the skins off of the tomatoes. Let dry on a paper towel for 20 minutes or so.
5. One by one, massage them gently with a bit of olive oil, and place them in the oiled skillet. Crush them a bit with the heel of your hand. Salt and pepper to taste. Sprinkle rosemary and onions on top, and grated cheese over all.
6. Back until the juices have evaporated, approximately 1 hour.

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