Scalloped Tomatoes

This recipe is so good. The better the tomato, the better the dish. I found it in the Barefooted Contessa's newest cookbook, The Way It Is. It is a great dish to add to the summer recipes.

Ingredients:

Good olive oil

2 cups (1/2 inch diced) bread from a French boule, crusts removed

16 plum tomatoes, cut into 1/2 inch dices (about 2 1/2 pounds)

1 TBSP minced garlic (3 cloves)

2 TBSP sugar

2 tsp kosher salt

1 tsp freshly ground black peppers

1/2 cup julienned basil leaves, lightly packed

1 cup freshly grated Parmesan Cheese

Directions:

Preheat oven to 350 degrees F.

Heat 3 TBSP of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.

Meanwhile, combine the tomatoes, garlic, sugar, salt and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.

Pour the tomato mixture into a shallow (6 to 8 cups) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 TBSP of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

NOTES: I minimized the sugar to half the amount. I think it depends on your tomatoes. Some tomatoes are sweeter than others. I did not use plum tomatoes, but I had some wonderful Beefsteak tomatoes that I used. It was really, really tasty.

Summer Squash Roasted

I have several squash plants. It brings lots and lots of summer squash. At times (like two weeks ago), I have more squash than I could possibly eat. But this is one of my favorite recipes. it is so simple yet so good. It is a good one for multiple types of vegetables as well.

Summer Squash, sliced into 1/2 inch pieces

Extra Virgin olive oil

salt & pepper, to taste

Parmesan cheese

Pre-heat oven to 425'. Place slices in a single lay on cookie sheet or stoneware. Gently coat with olive oil. Sprinkle with salt and pepper. Roast for 15 minutes. Sprinkle with Parmesan cheese and then cook another 5 minutes. Remove and serve.

Parmesan Roasted Broccoli

This recipe is from a great friend, Erin S. She got the recipe from the Barefooted Contessa. I hope you enjoy it. It is very yummy. Sorry it took me so long to publish Erin!

Ingredients

• 4 to 5 pounds broccoli

• 4 garlic cloves, peeled and thinly sliced

• Good olive oil

• 1 1/2 teaspoons kosher salt

• 1/2 teaspoon freshly ground black pepper

• 2 teaspoons grated lemon zest

• 2 tablespoons freshly squeezed lemon juice

• 3 tablespoons pine nuts, toasted

• 1/3 cup freshly grated Parmesan cheese

• 2 tablespoons julienned fresh basil leaves (about 12 leaves)

Directions

Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.