Scalloped Tomatoes
(from lynniebell’s recipe box)
Can use grocery-store plum tomatoes. Can make in advance and cook just before dinner.
Source: Barefoot Contessa
Serves 6 peopleCategories: Vegetable
Ingredients
- 5 T. good olive oil, divided
- 2 cups (1/2-inch) diced bread from a round rustic bread, crust removed
- 3 lbs. plum tomatoes, 1/2-inch diced (14-16 tomatoes)
- 1 T. minced garlic
- 2 T. sugar
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 1/2 cup julienned fresh basil leaves, lightly packed
- 1 cup freshly grated Parmesan cheese
Directions
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Preheat the oven to 350 degrees
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Heat 3 T. of the olive oil in a large (12-inch) saute pan over medium-high heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, intil the cubes are evenly browned.
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Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. Add the tomato mixture to the bread cubes and continue to cook over medium-high heat, stirring often, for 5 minutes. Off the heat, stir in the basil.
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Pour the tomato mixture into a shallow (6-8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle withthe remaining 2 T. of olive oil. Bake for35-40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.