C arding Brook Farm Scalloped Tomatoes with Garli c Crumbs Makes 6 to 8 servings Reprinted from " Dishing Up Maine ," Storey Publishing ( 2006 ) , by Brooke Dojny Like many farmers, Jon Ellsworth and Jen Schroth have been doing more and more experimenti ng with tomato varieties that do well in Maine, and now they are growing more than thirty heirloom varieties with such descriptive names as Green Zebra, Purple Cherokee, and Ruby Gold. Mostly, we simply eat these beauties raw in an almost infinite variety of salads, sandwiches, and salsas, but this delicious garlic crumbed "scallop" is a wonderful way of dishing up tomatoes in a lightly cooked state. 4 cups fresh breadcrumbs (see Note) 2 tablespoons chopped parsley 2 tablespoons chopped oreg ano or marjoram 1 large garlic clove, minced ½ teaspoon salt ½ teaspoon freshly ground black pepper 4 tablespoons melted butter 6 to 7 large ripe tomatoes (any type), cored and sliced about ½ - inch thick 1. Preheat oven to 375 degrees. In a bowl, combine crumbs, parsley, oregano, garlic, salt, and pepper. Drizzle with melted butter and toss. Spread half the crumbs in the bottom of a shallow 2 - quart (such as a 9 - by 11 - inch) baking dish and press down firmly to make an even layer. Bake in preheated oven un til golden, about 10 minutes. (Can be prepared up to 3 hours ahead and held, loosely covered, at cool room temp.) 2 Arrange a layer of sliced tomatoes over crust and sprinkle with more crumbs. Repeat until all tomatoes are used, ending with a layer of cru mbs. 3. Bake casserole in preheated oven uncovered until tomatoes just begin to soften and juices begin to run and crumbs are golden, about 20 minutes. Note: Tear about 5 slices good - quality bread into pieces and whir in food processor to make crumbs.