recipes barefoot contessa

Scalloped Tomatoes (Serves 6)

Copyright 2009, Ina Garten, All Rights Reserved


Photo: Quentin Bacon

Good olive oil
2 cups (½-inch diced) bread from a French boule, crusts removed
16 plum tomatoes, cut ½-inch dice (about 2½ pounds)
1 tablespoon minced garlic (3 cloves)
2 tablespoons sugar
2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ cup julienned basil leaves, lightly packed
1 cup freshly grated Parmesan cheese

Preheat the oven to 350 degrees.

Heat 3 tablespoons of olive oil in a large (12 inch) sauté 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 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.