Crusty Potato Tomato Scallop
Print recipe| Serves | 4 |
| Inspiration | Canadian Living Sept 1993 |
Ingredients
- 2 Medium-sized onions (diced)
- 2 Cloves garlic (minced)
- 1 Tsp dried rosemary
- 2 Tsp dried parsley (or 3 tbsp chopped fresh parsley)
- 8 - 12 Small ( but not baby) new potatoes (washed and skin left on)
- 2 Large fresh tomatoes
- salt and pepper to taste
- 1 1/4 Cups unsalted chicken broth
- 2/3 Cups fresh bread crumbs
- olive oil for drizzling
Directions
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Add 2 tbsp of olive oil in a frying pan over medium heat. Add the chopped onion and garlic and stir fry until the onion starts to soften (about 5 minutes). Add the rosemary and parsley and continue to fry for another 2 minutes.  | |
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Spread the onion mixture on the bottom of and 8 x 8 inch baking dish. Salt and pepper the onion layer.  | |
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Wash and slicely thin the new potatoes (leave the skin on). Place the potatoes evenly over the onion mixture. Salt and pepper the potato layer.  | |
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Core and slice the tomatoes. Layer evenly over the potato layer. Salt and pepper the tomato layer. Pour the chicken stock over the vegetables.  | |
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Create fresh bread crumbs using a blender or Bullet mixture. Spread the crumbs evenly over the tomatoes and then drizzle with olive oil. Grate fresh pepper over top.  | |
| Bake in 350 °F oven for 1 hour or until vegetables are tender and top is golden. Let stand for 5 minutes | |