Put your abundance of fall tomatoes to use and make these Roasted Scalloped Tomatoes for an umami packed side dish, appetizer, or complement to a main.
– 1 pound roma tomatoes, sliced into 1/2 inch thick slices
– 1 tbsp kosher salt
– 1 tsp white sugar
– 1 tsp Italian seasoning
– 1/2 tsp red pepper flakes
Arrange a layer of tomatoes in the bottom of the greased casserole dish. Sprinkle the sugar/salt mixture generously over the tomatoes. Repeat this process until all the tomatoes are in (or you've filled your dish!).