scalloped tomatoes

we are so fortunate that our house-sitters were watching for the big freeze! Melany and Joseph harvested all the tomatoes out of the green-house just in time... brought them into the house to ripen, and we are still enjoying fresh tomatoes during the last week of November. The big tomatoes are Yellow Brandy-wines.

Scalloped Tomatoes

2 Tbsp butter
1 large onion, chopped
salt & pepper
1/4 cup pesto (I freeze it flattened in ziplocks all summer)
5 tomatoes (sliced in 1/4 inch slices)
1/4 cup demerara sugar
2 cups gluten-free bread cut in little cubes (I used Glutino Fiber bread)

Heat oven to 375 F. Butter a 2 litre casserole dish.
Saute onions in butter in large pan until transparent. Season with salt & pepper and add pesto & sugar. Fold in tomatoes and bread and mix until it is nicely seasoned.
Pour into casserole dish & bake 30 minutes.

Tonight's supper also included an acorn squash baked cut-side down for 1/2 hour in a glass baking dish with 1 inch of water, and then flipped and baked an additional 1/2 hour with brown sugar & butter. I also sauteed and then braised a couple pork chops from Hatch-a-Bird farm.

Gotta love doing the 500 yard diet!