Scalloped Tomatoes (Barefoot Contessa)

Scalloped Tomatoes (Barefoot Contessa) created by Baby Kato

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
Serves:
Units:

ingredients

directions

  • 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 the remaining 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.
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RECIPE MADE WITH LOVE BY

@Scoutie
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@Scoutie
Contributor
"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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  1. lshowman49
    This recipe is just as fabulous as it was in 1990 when first published in Sarah Leah Chase's Cold Weather Cooking. Nice rip-off Ina! I give it one star not because it is not delicious, but I don't want to stoke Ina's faux-creative claims. Hey! Out yourself as a fine collector of recipes - nothing wrong with that!
  2. Sandra Bechtold
    Where is the celery? And who puts bread in scalloped tomatoes? This is so not the right recipe!!
  3. jonewnam56
    Did't Ina remove the toasted bread cubes from the pan on TV and then throw the tomatoes in. Combining both in the pan made the toasted bread cubes soggy. I will separate them next time.
  4. arroz241_11561377
    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.
  5. Sky Hostess
    Scalloped Tomatoes (Barefoot Contessa) Created by Sky Hostess
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