Roasted Scalloped Tomatoes

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

Preheat oven to 400 degrees.

Grease a casserole dish with olive oil.

Mix together the salt, sugar, Italian seasoning, and 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!).

Bake in preheated oven for an hour and a half.

Serve with crusty french bread, as a side dish, or add to your favorite pasta.