Ingredients
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5
-
2
-
16
-
3
-
2
-
2
-
1
-
1/2
-
1
-
-
-
-
-
-
Directions
Scalloped Tomatoes (Barefoot Contessa),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.,Where is the celery? And who puts bread in scalloped tomatoes? This is so not the right recipe!!,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.
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Steps
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1
Done
|
Preheat the Oven to 350 Degrees F. |
|
2
Done
|
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
Done
|
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
Done
|
Off the Heat, Stir in the Basil. |
|
5
Done
|
Pour the Tomato Mixture Into a Shallow (6 to 8 Cup) Baking Dish. |
|
6
Done
|
Sprinkle Evenly With the Parmesan Cheese and Drizzle With the Remaining 2 Tablespoons of Olive Oil. |
|
7
Done
|
Bake For 35 to 40 Minutes Until the Top Is Browned and the Tomatoes Are Bubbly. Serve Hot or Warm. |
