Recipe: Scalloped Tomatoes

I first discovered what became this recipe at the historic Mary Mac's Tea Room in Atlanta about 10 years ago. At Mary Mac's, it is called "tomato pie." As I became more exploratory with food from all over the south around the same time, I picked up a copy of one of the first cookbooks I ever owned: the classic from the queen of southern cooking herself, Ms. Edna Lewis - The Taste of Country Cooking. In this cookbook, Ms. Lewis called her version "scalloped tomatoes," opining that the technique and style originated in French cooking and was brought to the US via French Creole settlers. I began with her classic recipe and have made many different versions - including one more like the "tomato pie" at Mary Mac's. I've now settled in with this version which has a more French country/Provençal flavor profile. The key is to use heirloom tomatoes, especially ones of varying colors that give this dish its rich tomato flavor profile. Unfortunately I know heirlooms are only in season in most places for about half of the year. It is possible to use good quality on-the-vine tomatoes in the recipe, just realize it won't come out quite the same. I've also added a West Coast twist by using a San Francisco sourdough baguette. However, any freshly made French baguette will work.

Scalloped Tomatoes

Ingredients

6 - 8 large heirloom tomatoes

1 large sweet onion, diced

1 large sourdough baguette, cut into 1 inch cubes

2 tbsp. of olive oil

8 oz. of thick, uncured slab bacon, diced

4 tbsp. of butter (1/2 stick)

2 tbsp. of minced garlic

1 tsp. of black pepper

1/2 tsp. of white pepper

1/4 tsp. kosher salt

2 tsp. of dried Herbs de Provence

1 1/2 cups shredded Parmesan cheese

1 cup fresh chopped Italian basil

Directions

Spread baguette cubes out on a large baking sheet, drizzle with olive oil and toss together to fully coat, 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 bacon. Cook until the bacon starts to brown, about 7 - 8 minutes. Once the bacon has started to brown, add the onion, cover, and cook until the onion is translucent and starts to brown. Add minced garlic and cook for about 1 min more until you can smell the garlic. Remove from heat.

Reduce heat on the oven to 325 degrees. Dice the heirloom tomatoes and put into a large bowl. Add the baguette croutons, bacon mixture, and the other dry spices to the bowl. Mix thoroughly. Coat a large casserole dish with cooking spray. Pour the tomato mixture into the casserole dish, cover evenly with the parmesan cheese, and bake for 50 minutes. Let cool for about 5 minutes. Mix in fresh basil before serving.

Makes 6 - 8 servings.