The cooking club recipe for the month was from the Food Network, and it was Ina Garten's "Scalloped Tomatoes". I was a bit nervous, because I don't normally eat cooked tomatoes except in tomato sauce. I wasn't sure I'd like it or not. I ended up altering a lot of the recipe, but it still turned out really really wonderfully. I was surprised at how much I loved it. The original calls for you to chop up the tomatoes and sort of fry them in oil for a bit, but I decided to grill them since the rest of the dinner I was making would be grilled as well. This added a lot of flavor and depth to them, and I really recommend it this way. I chopped them up after they'd cooked on the grill and had softened up a bit. I added the bread to the grill too but it didn't toast up as well as I'd hoped. I chopped it up and added some of it to the tomatoes and left some for the topping.
The recipe called for rosemary as seasoning and as I'm not a huge rosemary fan, I used oregano instead. Everything went into the pan and I topped it with the rest of the breadcrumbs and some rice cheese Parmesan before baking it off and cooking the rest of my dinner.
I served it on top of grilled polenta rounds, and it had a flavoring similar to spaghetti sauce, but with a different, more solid texture. It was really good. I would make this one again for sure.