Luckily, there is no shortage of fabulous tomatoes here-between farmer's markets, farm stands and the grocery stores, you definitely don't need to look to hard to find some delicious and perfectly ripe tomatoes.
This dish really puts those tomatoes in the spotlight. Everything goes so well together-from the flavorful toasted bread to the garlic and basil to the Parmesan and of course the tomatoes. We enjoyed this as a main dish for dinner served with side salads but I also see me using it as a showstopper side dish in the very near future.
I'm also betting that this dish would still be wonderful in the winter because the tomatoes caramelize while they baked with the wonderful flavors of garlic and basil and there is a little bit of sugar to enhance their sweetness.
This was another one of those recipes that was way better than I expected it to be-this is one of my favorite new recipes!
Scalloped Tomatoes
Olive oil
2-3 cups (1/2-inch diced) bread from a French boule or baguette
2 pounds tomatoes, cut 1/2-inch dice
1 tablespoon minced garlic (3 cloves)
2 tablespoons sugar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup julienned basil leaves, lightly packed
1 cup freshly grated Parmesan cheese
Preheat the oven to 350 degrees F.
Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.
Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 1-2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.
Source: Adapted from Ina Garten
Olive oil
2-3 cups (1/2-inch diced) bread from a French boule or baguette
2 pounds tomatoes, cut 1/2-inch dice
1 tablespoon minced garlic (3 cloves)
2 tablespoons sugar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup julienned basil leaves, lightly packed
1 cup freshly grated Parmesan cheese
Preheat the oven to 350 degrees F.
Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.
Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 1-2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.
Source: Adapted from Ina Garten
I've seen this recipe of Ina's before and always wanted to try it! I think you just convinced me, it looks AWESOME!
ReplyDeleteYum! I can't wait to try this!! Great picture!
ReplyDeleteWhat an awesome new way to enjoy tomatoes! I am sure we'll be getting a bunch of tomatoes in our CSA soon, so I will need to bookmark this recipe to try!
ReplyDeleteHow yummy does this sound! It's like a bruschetta turn on its head. I love the idea of scalloped tomatoes instead of potatoes. And the French bread, garlic, basil...makes for a great match. Looks wonderful.
ReplyDeleteThat's so true-it is like an upside down bruschetta! I didn't think of it that way!
ReplyDeleteNeat idea! I've had scallop potatoes before. Love the idea of using tomatoes here. Delicious!
ReplyDelete