Scalloped Tomatoes

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).

Scalloped Tomatoes

Adapted from the Barefoot Contessa

Serves 2


  • 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.

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