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    You are in: Home / Recipes / Scalloped Tomatoes (Barefoot Contessa) Recipe
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    Scalloped Tomatoes (Barefoot Contessa)

    Scalloped Tomatoes (Barefoot Contessa). Photo by Baby Kato

    1/3 Photos of Scalloped Tomatoes (Barefoot Contessa)

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Scoutie's Note:

    FANTASTIC! A great side dish for just about any meal. Save this recipe for when your tomatoes in the garden are ripe and luscious! (or if you have a Farmer's Market, get them from there). First made this in 2009, and have used large cherry tomatoes instead of plum tomatoes and they were great too...good tomatoes for this are a MUST! I have also added about 1/2 cup Gruyere cheese along with the 1 cup of parmesan on the top for a real cheesy treat! Any rustic bread will do, but make sure you cut it in the 1/2 inch dice. Also, use fresh Parmesan cheese, it really makes a difference. It's VERY important to get it into the oven as soon as possible, else it may end up a bit soggy. This is adapted from Barefoot Contessa; Episode Farm Stand Food.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350 degrees F.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Off the heat, stir in the basil.
    5. 5
      Pour the tomato mixture into a shallow (6 to 8 cup) baking dish.
    6. 6
      Sprinkle evenly with the Parmesan cheese and drizzle with the remaining 2 tablespoons of olive oil.
    7. 7
      Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

    Ratings & Reviews:

    • on July 29, 2010

      55

      This is fabulous! The only change I made was to use 2 cups of store bought croutons instead of making my own. The tomatoes are so sweet and juicy after baking and the topping is wonderful. I found that it didn't reheat very well, so be sure to enjoy it all right after baking.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 05, 2010

      55

      I cut the recipe in half and used roma tomatoes and topped with fresh parmesan and as suggested some Gruyere cheese....delicious! Served with Pan-Seared Scallops With Bacon and Spinach#421336 and we had a very tasty meal. Made for New Kids on the Block tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 12, 2010

      55

      I love the Barefoot Contessa and knew that we would enjoy this dish. I just didn't realise how much. This is so good that I could of ate all of it by myself. I did halve the recipe for my dh & I, next time, I won't. So much flavor, so easy and very quick to put together. Wonderful, wonderful flavor. Thanks so much for sharing this treat, that has gone into my keeperbox. :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Scalloped Tomatoes (Barefoot Contessa)

    Serving Size: 1 (220 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 376.8
     
    Calories from Fat 228
    60%
    Total Fat 25.3 g
    39%
    Saturated Fat 6.9 g
    34%
    Cholesterol 22.0 mg
    7%
    Sodium 1382.9 mg
    57%
    Total Carbohydrate 25.5 g
    8%
    Dietary Fiber 3.8 g
    15%
    Sugars 9.8 g
    39%
    Protein 14.0 g
    28%

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