Scalloped Summer Tomatoes

Ingredients

9 small to medium tomatoes, very ripe

1/2 Vidalia onion, sliced into rings

3 tbsp rosemary leaves

2 cups grated cheese of your choice

olive oil

salt and pepper to taste

Instructions
Oil a cast-iron skillet.

Bring a large pot of water to a rolling boil. Place all of the tomatoes in the pot.

The skins will start to split after a few minutes. Remove them one by one when splits appear and place in a pot of cold water. The last hold-outs will likely split when you put them in the cold water.

With a sharp paring knife, remove the stem and tough core, and pull the skins off of the tomatoes. Let dry on a paper towel for 20 minutes or so.

One by one, massage them gently with a bit of olive oil, and place them in the oiled skillet. Crush them a bit with the heel of your hand. Salt and pepper to taste. Sprinkle rosemary and onions on top, and grated cheese over all.

Back until the juices have evaporated, approximately 1 hour. Spread the tender tomatoes on Roasted Cherry Tomato Cheese Bread!