I was really happy to see Pink Parsley Catering picked Scalloped Tomatoes for one of this month’s Barefoot Bloggers recipe. I had seen Ina make it earlier this year and have been wanting to try it, but my hubby doesn’t eat tomatoes. Glad I got the excuse to make this, even if I was eating it all by myself. It reminded me of warm bruchetta – the crunch of the bread and Parmesan with the wonderful basil and tomatoes. Another great one from Ina!
Note: I did edit the dish to serve 2 instead of 6, and used slightly less tomatoes than called for (reflected below).
Adapted from the Barefoot Contessa
- olive oil
- 3/4 c. dense bread cut into 1/2-inch diced (I used day old French bread with crust but Ina calls for a French boulle without the crust)
- 4 plum tomatoes, cut into 1/2-inch dice
- 1 tsp. minced garlic
- 2 tsp. sugar
- 3/4 tsp. kosher salt
- scant 1/2 tsp. black pepper
- scant 1/4 c. julienned basil leaves
- scant 1/3 c. freshly grated Parmesan cheese
Preheat oven to 350F.
Heat 1 Tbs. olive oil in a medium skillet over medium heat. Add bread cubes and stir to coat, drizzling a little more olive oil if needed. Cook about 5 minutes, stirring periodically, until cubes are evenly browned. Then add tomatoes, garlic, sugar, salt and pepper, stirring to combine. Continue to cook for another 5 minutes. Remove from heat and stir in basil.
Pour tomatoes into a shallow baking dish. Sprinkle with Parmesan and drizzle with 2 tsp. olive oil. Bake 30-40 minutes until top is browned and tomatoes are bubbling.