Scalloped Tomatoes (Barefoot Contessa)

Submitted by Scoutie

"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."

 

• Ready In: 55mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 5 tablespoons olive oil (good quality)
• 2 cups bread (a good crusty Sour Dough)
• 16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
• 3 garlic cloves, minced
• 2 teaspoons sugar
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1⁄2 cup basil leaves, julienned, lightly packed
• 1 cup parmesan cheese, freshly grated

directions

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.

Reviews

[Sherri35]

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.

 

[mama smurf]

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

 

[Baby Kato]

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. :)

 

[Sky Hostess]

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.

 

[Siren Chef]

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!