Fresh seasonal produce (onions,tomatoes, potatoes) are layered and baked together in Crusty Potato Tomato Scallop. The flavours are enhanced with parsley and rosemary. A lovely starch/vegetable mixture to serve with barbecued ribs or chicken.
What could be better than a new potato….no need to peel these lovely gems
I cannot believe that August is upon us and potatoes are now available at the Farmer’s market. The choice is amazing…. fingerlings, new small potatoes, white potatoes, Yukon gold and more.
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 | |
We just loved this potato tomato scallop. Made it up while we had two chickens on the BBQ.
Thank you for sharing these recipes!
Lynn