This weekend, my Mom and I visited the South Kingston/URI Farmer’s Market and made quite a few purchases. We actually had to go back to the car to get another reusable grocery bag. But I’ll start with the first local tomatoes of the year, which were destined for this recipe from Smitten Kitchen.
Do you ever use fresh bread to wipe up the tomato sauce from your plate? You savor those last few bites, right? That is the essence of this recipe. The bread soaks up the best part of the fresh tomatoes in this dish, and each and every bite is that good. We used it as a side dish, but it could easily be a main dish served with a big green salad.
2 thoughts on “Scalloped Tomatoes with Croutons”
KC,I saw this recipe on Smitten Kitchen and have been waiting for local tomatoes. Sounds like it's worth the wait. I can taste it already.