Basil Scalloped Tomatoes and Croutons

by Angela (Oh She Glows) on July 23, 2010

Hi there!

Today has been a great day. I attribute this to a few things: 1) Not having to chew my Green Monster this morning, 2) A great 4 mile run in between downpours of rain, 3) I finished all my Farmer’s market prep, and 4) I got some very exciting travel news (info to come later).

I do believe today’s run was quite possibly the most HUMID and uncomfortable run I have ever experienced in my life. I guessed the humidity to be about 99%. Eric’s words regarding this humid day were, ‘It was like walking through a waterfall, only much, much less fun than that sounds.’

The sticky run:

  • Distance: 4 miles
  • Time: 35:04 mins
  • Avg Pace: 8:46 min/mile
  • Max pace: 6:52 (sprinting at end)


Mile splits:

  • Mile 1: 9:14
  • Mile 2: 8:42
  • Mile 3: 8:42
  • Mile 4: 8:24


A beautiful negative split! With each negative split, they become a bit easier. For my post on how to run negative splits see here.

I was very thankful for two things: 1) Camelbak (I would not have been able to run today without a constant supply of cold water), and 2) Eric gave me his old Shuffle mp3 player (mine broke!) so I had my music.

Favourite running song today: ‘One Life Stand’ by Longo & Wainwright. It is a GREAT running song with a fun beat.

I had high hopes for tonight’s dinner recipe. Do you ever see a recipe and you say to yourself, ‘If this is as good as it looks my world will be forever be changed?’ That is how I felt when I saw Scalloped Tomatoes With Croutons. The only thing I had to do was veganize it- no problem, right!?


Basil Scalloped Tomatoes and Croutons

This is hands down one of the best recipes I have ever made. You will not believe your taste buds when you try this casserole. Two notes: Do not remove sugar as it brings out the wonderful flavour in the tomatoes and two, don’t even think about leaving out the fresh basil. It made the entire dish! One thing I love about this recipe is the short ingredient list…it was so easy!

Adapted from Smitten Kitchen’s Scalloped Tomatoes With Croutons.


  • 2 tablespoons olive oil (reduced from original)
  • 3 slices Ezekiel bread or french bread, chopped into 1/2-inch croutons
  • 2 1/2 pounds tomatoes, diced (I used grape)
  • 1-2 cloves garlic, minced
  • 2 tablespoons Sucanat or regular sugar
  • 1-2 teaspoons Kosher salt (I used 1 tsp kosher sea salt)
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup thinly slivered basil leaves, lightly packed
  • 1/2 cup 3 minute vegan parmesan cheeze or regular Parmesan cheese


Directions: Preheat the oven to 350°F. Heat olive oil in a large skillet over medium-high heat. Add the bread cubes and mix well with oil so that they are evenly coated. Cook bread, stirring frequently, until crisp on all sides for about 5 mins.While the bread is toasting, combine tomatoes, garlic, sugar, salt and pepper in a large bowl. When the bread cubes are crisp, add the tomato mixture to the skillet, stirring frequently for 5 minutes. Remove from heat and stir in the basil. Pour into a 1.5 qrt/1.4 litre shallow baking dish and top with Parmesan cheese. Bake for 35 minutes until the top is golden. Allow to cool for at least 10 minutes before serving as the tomatoes are VERY hot! (Yes, I burned my tongue! haha). Serves 2-4.


The cooking process in pictures…

Instead of French bread I used 3 slices of Ezekiel bread and kept the crusts in. This simple switch added 3 servings of whole grains!


For the tomatoes I used organic grape tomatoes. If you can get your hands on some grape tomatoes, I highly recommend using them in this dish. They had the most amazing flavour that went so well with the basil!


To speed up the process, I tossed the tomatoes into the food processor and pulsed for 3-5 seconds. I left some whole and some diced. It worked perfectly!

The tomatoes, kosher sea salt, Sucanat, pepper, and garlic:


After adding it to the crisped Ezekiel croutons:


Look at the fresh basil Eric gave me last night!


He went to his coworker’s in laws house and they sent Eric home with bags and bags of fresh produce from their garden. Wait until I show you the pictures tomorrow! As soon as he walked into the door last night I said, ‘Is that fresh BASIL I smell?’


Yes, yes it was. I loved that this dish called for a 1/2 cup of it. The more, the merrier.


There is honestly no better smell than fresh basil.

After the above cooks for just 5 minutes, stir in chopped basil and scoop into a 1.5 qrt./ 1.4 litre casserole dish. This size fit perfectly, but of course use whatever you have on hand.


Confession: I tried a bite because it smelled so good and I burned my tongue on a tomato with a sizzling hot core. Ouch! It was worth it though. So much so that I burned my mouth again when it came out of the oven!


I wish I could give you some right now so you could understand my delight.


Sprinkle with cheese and bake for 35 mins at 350F.

IMG_4090 IMG_4105

It was so good I had two bowls and I probably would have had more if I could have fit another bite in my belly.

IMG_4123  IMG_4097

This recipe is definitely in my top 5 dinner recipes! It is a perfect summer casserole.


Eric loved it too and asked me to ‘make it once a week’…lol.

Winner of the HLS Charity Raffle

First up, a huge thank you to everyone who participated in my Healthy Living Summit charity raffle for the Canadian Cancer Society. This raffle raised $220! I surpassed my goal of reaching $6,500.

I numbered how many tickets the person purchased beside their name and then I used Random Number Integer to draw the random number. Odds were 1 in 31.

random I am happy to congratulate Dawn W. as the winner of the ticket!

Congrats Dawn, I am looking forward to meeting you in August! Please email me ([email protected]) and we will take care of the ticket transfer.



See you tomorrow morning before the market for an Oatmeal Cookie Vegan Overnight Oats recipe and pictures of our 1st food collage!

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, and Pinterest

Previous Posts

{ 93 comments… read them below or add one }

Nicole @ Geek Turned Athlete July 23, 2010 at 6:15 pm

That looks absolutely gorgeous and great tasting!

i hate humid runs myself, but you are such a trooper for running in it! I bet you drank a huge glass of water afterwards too!!


Patti July 23, 2010 at 6:18 pm

That looks delicious! I’m making it as soon as I can! I don’t know how you ran today in that humidity! It was so humid, it fogged up my glasses every time I went outside from the air conditioning!!!!!


Callie July 23, 2010 at 6:19 pm

That dinner looks so tasty. :)
I tend to give in and skip my workouts on sweaty humid days. Then I’ll have that guilty feeling all day. Nice run, even in the heat.


Jessica @ Rawtumn July 23, 2010 at 6:20 pm

Yum! That looks fantastic and really similar to something my mom always made growing up actually. Now I want it! Love your use of Ezekiel bread and vegan parmesan cheeze! <3 Can't wait to see how your first food collage turned out! And Congrats Dawn! =D


Krystina July 23, 2010 at 6:26 pm

Few thing are better than fresh basil! Mmm, herbs.


christina cadden July 23, 2010 at 6:30 pm

I hate runs like that! But that food looks amazing!


Jennifer July 23, 2010 at 6:31 pm

I have been thinking about this recipe ever since I saw it on the Smitten Kitchen website. Definitely going to make it now!


Heather (Heather's Dish) July 23, 2010 at 6:33 pm

going out and buying tomatoes TONIGHT just for this! :)


tanyasdailyproductreviews July 23, 2010 at 6:39 pm

tomatoes and basil….perfect match


Maria @ Oh Healthy Day July 23, 2010 at 6:40 pm

The smell of fresh basil makes me weak at the knees. This kind of reminds me of my favorite pizza: margharita…only casserole-like :)


Michelle @ Give Me the Almond Butter July 23, 2010 at 6:59 pm

Alrighty! I bookmarked the page and I will hopefully be able to make the casserole next weekend. I’m excited :)


Chantal July 23, 2010 at 7:20 pm

This has very little to do with your post (except maybe the last sentence, which made me look forward to tomorrow) but just tried your chocolate cherry bomb VOO for the first time today and WOW. Yum :) Thanks for sharing as always!

I even tried to make them as purdy as yours:


holly @ July 23, 2010 at 7:31 pm

I can’t wait to see your collage! I bet it is beautiful.

Grape tomatoes are my favorite tomatoes — they are so cute! I will have to try that recipe, all I need are grape tomatoes, basil, and a few other things. :) I have the ezekial bread though!


Liz @ Tip Top Shape July 23, 2010 at 7:31 pm

I just saw this recipe on smitten kitchen and yours looks just as good as hers!


Julie @SavvyEats July 23, 2010 at 7:43 pm

Oh my goodness. I MUST make this.

And yes, fresh basil is the BEST. That’s why I have 12 plants of it in the garden… 4 Thai, 8 Genovese basils ;)


Rachael July 23, 2010 at 7:55 pm

Delicious looking recipe! I just got a ton of tomatoes from a Vermont farmer’s market’s last call, and now I have an idea of what to do with them. Tomato and basil, you can do no wrong!


Shanna @ Shanna Like Banana July 23, 2010 at 8:01 pm

Is it odd that the only thing that’s sticking in my head is wondering how many ants may have crawled into your delicious looking meal while it was on the grass? ;)


Casey @ Insatiably Healthy July 23, 2010 at 8:02 pm

Love the short ingredient list of that recipe! It looks super easy and best of all super affordable! :)


Megan @ Healthy Hoggin' July 23, 2010 at 8:20 pm

What a beautiful casserole! I wish I could taste it through my computer screen right now!!!

I’ll definitely be making this soon! Thanks for sharing!


Emily July 23, 2010 at 8:22 pm

Wow, this recipe looks INCREDIBLE. Soooo going to make this with my mom on one of your girls nights…she and I are obsessed with tomatoes and our basil plant outside it taking over!!! Thanks for the recipe!


Sabina July 23, 2010 at 8:34 pm

Awww… I was hoping this post would contain your travel plans. Tease! ;-)

That tomato recipe looks AWESOME! We have SO MUCH fresh basil in our garden, I just might try your recipe this weekend. We’re banning oven use during the summer/heat, so I’m going to try it on the BBQ (if possible). I’ll keep you posted!


Jaime July 23, 2010 at 8:52 pm

We have a lot of tomatoes and a lot of basil… I think I will be making this soon. :-)


Allison @ Food For Healing July 23, 2010 at 8:56 pm

uh i’ve just got one word *drool* lol


Noelle July 23, 2010 at 9:05 pm

Yum! That DOES look good. I showed it to the hubs and he said, “Wow, anything with croutons and cheese sounds good!” I am trying tomorrow! Thanks!


Jessica July 23, 2010 at 9:13 pm

It’s so weird to see a recipe from one blog I read on another blog I read! I will definitely have to try this now, I already had it bookmarked after I read Smitten Kitchen the other day.


Diana @ VEGeneration July 23, 2010 at 9:25 pm

Yum!! I wonder if this would also taste good with eggplant instead of tomatoes! It could be a twist on eggplant lasagna. :D


Wei-Wei July 23, 2010 at 9:38 pm

Did you sprinkle it with vegan cheese? This looks so delicious. Bookmarked, truly!



April Nguyen July 23, 2010 at 9:42 pm

I started reading your post and thought…hmm…that looks familiar, is it…yes! It’s from smitten kitchen! I love her website, also! And I totally want to try this recipe now that it has been approved from a trusted source :) Have a great night!


Katy S. July 23, 2010 at 9:51 pm

This is on my menu plan for tomorrow. I knew as soon as I saw it that I had to make it. I secretly hope that my husband doesn’t like it so I will have it all to myself (evil cackle)…


Natalie S. July 23, 2010 at 10:46 pm

I just wrote an entry about this recipe too! Sooo delicious, and is enhances the flavor of these vegetables beautifully. Can’t wait to make it again :)


Chelsey July 23, 2010 at 10:58 pm

Okay, so this is definitely going to be a recipe I make for FH after we get married to impress him with my mad skills (there i go again) in the kitchen! This looks soooooooooooooo good!!! You just totally made my day – and I had a really great one!


Lynna July 23, 2010 at 11:33 pm

ahh when i saw that recipe on smitten kitchen, i thought the same thing you did. so glad you gave it a good review and showed a vegan variation. i’ll have to make it as soon as i can get my hands on some really good tomatoes!


Anne July 24, 2010 at 6:14 am

That looks so unbelievably good! I remember making tomato sauces and soups with a bit of bread in them…wauv. Trying to wrap my brain around a version that I could eat – otherwise I’m making it for the bf just to watch him eat it, hahaha…Beautiful pictures too!


Rosey Rebecca July 24, 2010 at 6:34 am

This recipe may change my life. The pictures have already made me hungry! Can’t wait to try it. :-)

I hate humidity. Glad you had a great run though!


Gabriela @ Une Vie Saine July 24, 2010 at 6:42 am

I’m heading out on a run in the humidity soon…it’s going to be killer! I love the scalloped tomatoes idea. I used to love scalloped potatoes, so these look delicious! Thanks for sharing!


Kendel July 24, 2010 at 7:08 am

I’ve added this to my Recipe Wish List! Looks and sounds delicious!


Chelsea @ One Healthy Munchkin July 24, 2010 at 7:59 am

This looks amazing! My basil has literally taken over my garden, so this is a perfect way to use it up.


Kelly July 24, 2010 at 9:15 am

oooo! I have to make that soon! All of my favorites in one dish, how could you go wrong?? :)


Jessica @ How Sweet July 24, 2010 at 9:17 am

That dish looks delicious and I’m not even a huge fan of tomatoes.


Amber K July 24, 2010 at 11:10 am

That looks beautiful! I hate it when I burn my tongue though, I can never taste things right for the rest of the day! If I get myself good, two days.


Kiersten July 24, 2010 at 3:20 pm

I was drooling over that recipe when I saw it at Smitten Kitchen too. I looove tomatoes. I was planning on trying to veganize it myself, but now I can just try your recipe!


Maureen July 24, 2010 at 5:47 pm

Made this dish for dinner tonight and oh my it was so good I had two servings. Thanks for the great recipe.


Jillian July 24, 2010 at 7:15 pm

I made this recipe tonight. It was amazing!! I never would have imagined something Sao simple being so delicious! Thank you for sharing this!!


Angela (Oh She Glows) July 27, 2010 at 11:23 am

I agree it was so easy…im happy you liked it!


Emma July 25, 2010 at 10:26 am

WOW! This looks so perfect and the best thing is I can use home-grown tomatoes and basil :)
Can’t wait to try this.


Kristin July 25, 2010 at 6:02 pm

Holy moly, I just made the casserole for dinner and it was HEAVEN. I sauteed up some onions and added in to the mix. Yum. Thanks Angela!!!!!


Angela (Oh She Glows) July 27, 2010 at 11:23 am

Glad you enjoyed it!


Rochelle July 25, 2010 at 7:13 pm

I’ve been ‘following’ your blog for a while & love it! Thanks for all the fitness inspiration. Also…I made the Basil Scalloped Tomatoes tonight & it was a HUGE hit…with me & my hubby both! Thanks so much for that recipe. I will use it many times in the future!!


Angela (Oh She Glows) July 27, 2010 at 11:22 am

Thank you for your kind words about the blog!


Kaitlin With Honey July 26, 2010 at 4:32 pm

Wow. That recipe just went into my “make immediately” file! Yum!


Sara July 28, 2010 at 10:36 am

I made this last night and will make it again… better next time. It was good, but I didn’t get the bread toasted enough and I only had 1 lb of grape tomatoes instead of 2 1/2. I can’t wait to make it again!


Abby July 28, 2010 at 4:59 pm

I don’t cook often, but you’ve become one of my go-to sites for ideas when I do take to the kitchen. After picking up our CSA this afternoon, I decided to try out this one, as well as your vegan enchiladas to have in the house for the rest of the week. Everything is in the oven, the house smells AMAZING, and I can’t wait for dinner. Thanks for all the great recipes!


Alexandra Chappell July 29, 2010 at 6:50 pm

Just made this for dinner tonight, and all I can say is WOW. It was such a great dish- my husband also asked if we can have this every week :)


Laura August 6, 2010 at 8:27 pm

I’m eating the tomatoes and cruton dish now and it is awesome. Thanks for a yoummy dinner.


Lauren August 29, 2010 at 8:10 pm

Sooo amazing, Angela! I knew I would love this because of your rave review! My husband, sister and I all really enjoyed it. We had it with sides of local corn on the cob, and a big salad with your better than bottled balsamic vinaigrette!


Jami (Sensical Musings) September 3, 2010 at 10:18 pm

If anyone is on the fence about trying this recipe, make it right away! You won’t be sorry. My husband raved about it all dinner long. Thanks for “veganizing” it Angela : )


Caryn H. August 17, 2012 at 6:15 pm

This meal is in the oven right now. Thanks for another tasty dinner!


Elpoo September 5, 2012 at 7:49 am

I am SO done with the humidity. I run inside on a treadmill in high summer and deep winter because I’m a big baby. Bring on fall and crisp outdoor runs!

And I will be making that tomato crouton thing because croutons make every day a happy day


Jody @ The Scarlet Spoon September 10, 2012 at 1:43 pm

I’m making this for dinner tonight! Looks delicious. I just got a bag of fresh tomatoes from my friend’s garden, and was looking for tomato recipes. All 10 of your recipes look great. I’m not a vegan, but love your site!


Maria September 10, 2012 at 3:43 pm

I’m making this tonight!!!!!!!!!!!!!!!!!! Along with the Avocado pasta!!!!!!


Maria September 10, 2012 at 7:38 pm

OK!!!!!!!!!! I made it and it was AWESOME!!!!!!!!!! And my guests LOVED it!!!!!!!!! Some of them are carnivores so they want to add meat to the next one………..but I’ll stick to the original recipe!!!!!!



Sarah January 15, 2013 at 12:24 pm

Your recipes look amazing! I just started this new vegan lifestyle and am excited to try these recipes.


Annie March 21, 2013 at 7:06 pm

The flavor of this dish was amazing but the bread was very soggy. Did you drain the juice that chopping up the tomatoes produced?


Angela (Oh She Glows) March 23, 2013 at 8:03 am

Hi Annie, It’s been a while, but I don’t think I would’ve scraped all the juice from the cutting board in (rather picked the chopped tomatoes up and put them in that way) Also it’s important the bread is toasted very well beforehand. Hope it goes better if you make it again!


Tess June 4, 2013 at 4:50 pm

It’s in the oven, CANNOT WAIT! Smells great, and I didn’t have fresh basil leaves but replaced them with the basil spice and some spinach leaves. Should be just as good!


Wendy June 13, 2013 at 11:23 pm

This dish is so delicious! My new favorite, and that’s why I’ve made it twice this week :-). With fresh basil in a container outside my sliding glass door into the backyard, and three weekly farmer’s markets for the freshest and sweetest ‘maters, I’m in Heaven! Thank you for your creations, Angela. You’re my go-to for dinner inspiration.


Sara July 13, 2013 at 6:30 pm

Can I make this ahead of time for a picnic? I must travel 2 hours. Or, would it be better to try your roasted tomato pesto pasta?

Do you have any good picnic recipes? I want to make a dish for a vegan that will be there but something others will enjoy too. I want it to be more of a entree rather than a few veggies.



Angela (Oh She Glows) July 14, 2013 at 8:22 am

Hi Sara, My guess is that it would become mushy with that much time…I wouldn’t suggest it. For a travel-friendly salad, I would suggest my Weekend glow kale salad: read the reviews – it’s a hit among many!


Ann Jessup September 6, 2013 at 8:59 pm

This is one of the best things I have ever eaten! Hands down!


Ellen Francis September 23, 2013 at 6:00 pm

Loved this recipe and the photos are delectable and gorgeous!! I used it in my blog and gave you credit along with a direct link to your site and the original recipe. My article is called “Go For It: Big Box Fruits+Veggies & 8 Recipes That Will Use them All Up!” You are pure inspiration! Check it out…


Aimee September 28, 2013 at 7:56 pm

I made this tonight and it was delicious !!
I just would like to thank you for your blog! I have found SO many recipes that I am dying to make.. And also several that I have made and will forever love (roasted tomato basil pesto)
I think it would be amazing if you created a veggie pot pie for this fall/winter! Just sayin ;)


Angela (Oh She Glows) September 29, 2013 at 2:28 pm

Thank you Aimee!


Bannanamarie October 20, 2013 at 5:22 pm

Made the scalloped tomatoes and they are fab. I started by roasting a sliced sweet onion and three cloves of garlic for 20 minutes at 375. Then added the tomatoes for another 20 at 400. Smushed out the garlic, mixed in the croutons, added beans, added basil and topped with cheese. Wow!
Had a wonderful run this am and this really made it a great day!


Dana Baird Beazley January 24, 2014 at 10:57 am

I make this all the time but I call it tomato sandwich casserole ,the tomato slices are layered with the herbs and garlic and on the last layer I spread vegenaise the purple lid then top with the olive oil coated ezekiel cubes and bake for 35 to 40 minutes. I love it and eat way to much of it for sure lol.


Kirsten April 26, 2014 at 7:08 pm

I made this for dinner tonight and it was, indeed, amazing. Sadly, I had no fresh basil as I had stupidly made a big batch of pesto not hours earlier! I substituted 1.5T of dried oregano and it was actually excellent.


MealDiva May 27, 2014 at 1:13 pm

I made this last night and LOVED IT! In fact, all three of my kids did as well! I write a recipe newsletter for a local CSA and I’m going to feature a link to your recipe! Thanks!


Monica H July 8, 2014 at 4:21 pm

I cannot wait to make this! I creating a menu for cook club. I want to make this with heat wave summer salad or whole foods layered salad. For appetizers, I am serving almond “tuna” salad on cucumber slices, cherries other fruit. I am thinking of the strawberry lime granita for desert. Any comments or other ideas?


Bev August 14, 2014 at 5:08 pm

This is one of my favourties. I make it exactly as directed except for the bread – I change it up depending on whatever I have on hand. So easy and absolutely delicious :-) Thanks for the wonderful recipe!


patricia August 30, 2014 at 8:24 am

This recipe absolutely delicious! Thank you so very kindly for this & many other recipes in your book & on this website. Love your food.


Shylo October 5, 2014 at 11:27 am

Was scrolling and looking for ideas and found this post – realized I had all of the ingredients! Jumped up and made it for lunch – it’s in the oven now. My Ezekial bread is raison – but it smells heavenly. I was too lazy to get out the food processor, but I keep my Vitamix on my counter – big mistake – I stopped it after just a split second before it turned my tomatoes to soup. So there was a little liquid with my whole tomatoes before I added to the crumbs – other than crumbs maybe not being as crispy – I don’t think any harm done. It’s smelling amazing. FYI – my Pampered Chef Rockcrok made this a one-pot dish. (®+Casserole/3141)


Richa February 15, 2015 at 6:45 am

Tried this today for Valentine’s along with the crowd-pleasing vegan caeser salad. Both were a huge success, thanks for the brilliant recipes! Will be trying one of the desserts next.


talia April 3, 2015 at 6:09 pm

You always amaze me with your dishes…a few years ago i found your blog just as i went vegan…to this day i still make your recipes..

tonight i made this and it was amazing, but i added caramelized onions and my own roasted red peppers.


Kristen June 23, 2015 at 10:32 am

Made this last night and tasted as amazing at it smelled!


Stephanie C July 30, 2015 at 4:45 pm

My husband made this for us this weekend, along with your Crispy Smashed Potatoes. It was SO good, and simple to make! We used tomatoes and basil from our garden, which made it even more special. We will definitely be putting this recipe in our regular rotation! :-)


Sarah Smiles November 19, 2015 at 8:11 pm

Added vegan meatballs and vegan mozzarella
Changed it up a bit, but so so yummy


Ida August 2, 2016 at 2:34 pm

Ok, I’ve now made this three times and I think you should do a new feature on this. It is SO good. Each time I’ve made it I’ve thought “Really? Can this REALLY be that tasty?” – even the second and third time. And yes it can. Simple, delicious and at the moment very seasonal. What’s not to like!


Angela Liddon August 3, 2016 at 3:11 pm

Haha, I’m so glad you like the recipe, Ida! :)


Angela Liddon August 5, 2016 at 12:27 pm

Hey Ida, Well, I had completely and totally forgotten about this recipe until I read your comment! Thanks for the reminder; tomato season is the perfect time to whip out this recipe! I think I will have to make it this weekend. Happy tomato eating!


Jamie August 7, 2016 at 8:51 pm

I found this recipe because you featured Ida’s comment above this week. This is SO GOOD. The ingredients are humble, but holy cow – definitely making this over and over. I’m an omnivore, so I added a bit of chicken for protein, but that was my least favorite part :) The recipe as written is amazing. Thank you!


Angela Liddon August 8, 2016 at 6:22 pm

So glad you discovered this recipe, Jamie! (And even more that it was a hit!) :)


Diane October 20, 2016 at 11:24 am

Made this last night and it was amazing!!!! My husband took the left overs for lunch today but asked me if I would make it again tonight, it was that good!! I am transitioning my husband and I over to veganism a little at a time and its been fun learning and experimenting with healthier alternatives, techniques and ingredients. So far every one of your recipes that I’ve tried from your blog or from your books have been a hit. Thank you for all the work you do to come up with these awesome recipes and share them with us, it is obviously a labor of love and it shows tastes like it… honestly. :)


Sarah October 23, 2016 at 11:32 pm

I loved this recipe – used an assortment of our summer garden tomatoes. One twist I did was to use a clove of roasted garlic I had on hand instead of the fresh minced garlic. Also didn’t have any sesame seeds to toast for the vegan parm cheese, so instead used a combo of sprinkling nutritional yeast and vegan cheddar shreds.


Susan December 10, 2016 at 8:36 pm

Hello, wonderful chef, wondering about the quantity that your 2 1/2 pounds of pulsed grape tomatoes came out to be. I have canned organic diced tomatoes, how much should I use? Thanks for all, you are so kewl!


Cancel reply

Leave a Comment

Previous post:

Next post: