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

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on July 29, 2010

      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.

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    • on May 05, 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.

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    • on May 12, 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. :)

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    • on June 24, 2011

      This is absolutely wonderful! I used tomatoes from our garden. I had so many toward the end of the season that I made the tomato mixture without the bread and froze the mixture in 2 cup portions in baggies and made this by just adding the bread and baking with parm cheese throughout the winter when we needed a yummy side dish! The only tomatoes we grew were the small grape size. Sun Sugar Tomatoes - the sweeter the tomato - the better the dish will be! I used a wonderful Asiago and Pepper bread from Trader Joe's.

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    • on October 20, 2010

      I really liked this and my family loved this. The recipe I had (from Ina's website) called for 3 pounds of tomatoes and that seemed like a little too much. I ended up using between 2 and 2.5 pounds, but thought it was too salty. Next time will use just over 1 tbsp of salt and add more cheese!

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    • on September 08, 2011

      Absolutely delicious! Made almost as written, except only used 1 tbsp of basil as that is all we had and only half a cup of parmesan. Made it twice now. It's a great recipe.

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    • on February 22, 2012

      I made this last summer, when the tomatoes were at their peak. Got it off the Food Network web site at the time. Love Ina's recipes, and was so glad to see it posted here, so that I could save it in one of my cookbooks. It's yummy and easy to make. Thanks 'Scoutie' for posting.

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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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