Recipe: Scalloped Tomatoes Provencal

Yeah, it's a Sunday, so I'm in a cooking mood... this is dinner :)

Ingredients:

5 - 6 large heirloom tomatoes
1 orange or yellow bell pepper
1 French baguette, cubed
2 tbsp. of olive oil
4 oz. of pancetta, diced
2 tbsp. of butter
2 tbsp. of minced garlic
1 tsp. of black pepper
1/2 tsp. of white pepper
2 tsp. of Herbs de Provence

Directions:

Spread baguette cubes out on a large baking sheet, drizzle with olive oil, and bake at 400 degrees for about 5 minutes or so to toast.

In a skillet, melt the butter over medium heat and add the diced pancetta and garlic. Cook until the pancetta browns, about 7 - 8 minutes.

Reduce heat on the oven to 325 degrees. Dice the heirloom tomatoes and bell pepper and put into a large bowl. Add the baguette croutons, pancetta in butter and garlic, and the other spices to the bowl. Mix thoroughly. Coat a large casserole dish with cooking spray. Pour the tomato mixture into the casserole dish, cover the dish with aluminum foil, and bake for 50 - 55 minutes. Let cool for about 5 minutes before serving.

Makes 6 - 8 servings.