Scalloped Tomatoes (Barefoot Contessa)

Total Time
Prep 20 mins
Cook 35 mins

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.

Ingredients Nutrition


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

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.

Sherri35 July 29, 2010

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.

mama smurf May 05, 2010

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. :)

Baby Kato May 12, 2010