It’s been a few years since I fell in love with scalloped tomatoes and I thought this summer it was time for an upgrade. A recharge, if you will. Believe me though, this scalloped tomatoes recipe in its original form is truly outstanding and it’s one I’ll continue to make over and over. But with summer corn in full swing now and my ever-growing love for blue cheese (see here, here, aaaand here), I decided to add a little of both to the original recipe.
And the outcome, while a bit different flavor-wise, was just as homey and satisfying as the original. There’s a bit of a punch from the blue cheese and smokiness from the corn, both of which I totally loved. It’s a great vegetarian meal on its own or served on the side of grilled bbq chicken, roast chicken, burgers, or pork chops, or even under a fried or poached egg (excellent breakfast leftovers, let me tell you!). And since I’ve got a couple weeks until my garden tomatoes ripen, I’m already planning ahead to make this again, right from the garden. Ah, summer lovin’…
Go with a mild blue cheese for this dish. I used Gorgonzola dolce, a soft Italian blue cheese, but regular Gorgonzola or Maytag would be great here. If your cherry tomatoes were as monstrous as mine were, consider cutting them in half first - uncut, mine were just a bit too big and didn't release as much juice as I normally like in this dish.
- 2 ears corn, husked
- 3 tbsp extra virgin olive oil
- 3 cups (1/2-inch diced) crusty bread
- 2 lbs fresh tomatoes, cut into 1/2-inch pieces or halved cherry tomatoes
- 3 cloves garlic minced
- 1 tbsp sugar
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 3 oz mild blue cheese, crumbled or roughly chopped
- 2 tbsp grated Parmesan cheese
- Preheat the oven to 350° F.
- Grill the corn over a medium-high heat grill until it starts to char on all sides, about 7-8 minutes. Let the corn cool for a couple minutes then slice the kernels off the cob.
- Heat 2 tablespoons 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. If the pan starts to smoke, swirl the additional tablespoon of olive oil into the pan.
- Meanwhile, combine the corn, tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the corn-tomato mixture and continue to cook, stirring often, for 5 minutes.
- Transfer the mixture to a 2 quart baking dish. Dot the top with the blue cheese then sprinkle the Parmesan cheese over the top. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. If the top starts to brown too quickly, lay a piece of aluminum foil over the top of the dish. Serve hot or warm.
source: adapted from this scalloped tomatoes recipe