Yummy!

This isn't so much a recipe, as it's a general idea.

The other night, I made Scalloped Tomatoes for One (which would also serve Two if you ate it as a side dish rather than a main dish). It took four small heirloom tomatoes (three Arkansas Traveler and one of some yellow variety I forget the name of...they were the ones I had ripe at the time. I had to cut part of one of the Arkansas Travelers off because a bird decided to investigate the tomato and left a peck-hole in it. With maybe five to six intact tomatoes, you could make two separate servings).

First, you dip the tomatoes in boiling water for 30 seconds and then slip the skins off (I never believed this would work so well until I tried it - it really does work amazingly well).

Then, cut the tomatoes into 1/4" to 1/2" thick slices. Get a small ramekin or other ovenproof dish. (The one I used is maybe 3" across and 2" deep). I didn't grease it and it didn't seem to need it.

Then, you take some Panko breadcrumbs, some butter (or nondairy substitute if you want to make this vegan). Layer tomatoes, breadcrumbs, butter, and sprinkle each layer gently with salt and white pepper. (Don't use very much butter; I think I only put it on two of the three layers of breadcrumbs and even then only a little.)

Keep layering until you use up the tomatoes or the ramekin fills up. If you want, put a little cheese over the top.* I used some white cheddar I had left over.

Put it in a preheated 350* oven for between 15 and 20 minutes. I like this better than the "typical" scallop, which uses toasted bread (and many of the recipes add milk, which makes sort of a runny mess.)

(*Or non-dairy vegan equivalent. If it's a cheese or non-cheese that burns easily, you might wait until the tomatoes are half-baked before adding it).

You might be able to do this with some other veggies - possibly eggplant (as long as you soak it in salt water first to draw out the bitter), maybe summer squash.

But it was yummy with tomatoes.