Scalloped Tomatoes

June 29th, 2010

What a wonderful way to use fresh tomatoes from the garden! Unfortunately my tomatoes are not ripe yet, so I had to rely on plum tomatoes I purchased from the store. But as soon as mine turn from green to red they will be going into this casserole. The recipe comes from Ina Garten and is one of the Barefoot Blogger recipes of the month chosen by Josie of Pink Parsley Catering. I actually saw the episode of The Barefoot Contessa when she made this and knew it would be something that I would try, so thank you Josie for picking it.

There is another tomato casserole that I blogged about that comes from Mama Dip’s , an institution in Chapel Hill, North Carolina. Although I love that casserole, it is almost dessert like in it’s sweetness. This casserole has just the right balance of acidic tomatoes, sugar and Parmesan cheese. The sourdough bread cubes I used in it absorbed all of the tomato juices and balanced the dish well.

Both Mama Dip and Ina Garten have a philosophy about food. Start with food that is real and food that is in season. Then prepare it simply so that the goodness that is inherent in it shines through. I am sending this post to the Two for Tuesdays blog hop. Hop on over and see all of the wonderful healthy recipes that the participants have provided this week. And check out what the other Barefoot Bloggers did with this wonderful scalloped tomato casserole.

SCALLOPED TOMATOES

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

Directions
Preheat the oven to 350 degrees F.

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.

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 baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoon of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot of warm.

16 responses to “Scalloped Tomatoes”

  1. I am growing both tomatoes and basil so this will be a handy recipe. Thanks so much, Paula!

    xoxo
    Jane

  2. Kathy says:

    I made this one before we left on vacation. Haven’t had a moment to post. It was really good. I preferred the crunchy sour dough sections to the moist bread. Great combination of flavors. Fresh tomatoes cannot be beat!!

  3. girlichef says:

    You said it, Penny! Fresh food, in season = DELICIOUS!! This sounds and looks wonderful, I want to try it this summer! Thanks so much for sharing it with Two for Tuesdays =)

  4. Happy@Home says:

    This looks delicious. I am growing plum tomatoes and basil and this sounds like the perfect way to use them this summer. Thanks for sharing.

  5. Sounds delicious Penny! My sweet 100’s are starting to turn red, but all of the others are still green. We have had squash, cukes, lettuce and green beans.
    Hugs,
    Penny

  6. It’ll be a few months yet, but I put in 20 tomato plants this year, so I’ll be looking for creative ways to use them. I can almost taste the parmesan with baked tomatoes. Mmmm!

  7. I love scalloped tomatoes and one can never go wrong with one of Ina’s recipes. I can’t wait to make this recipe. Sounds so good!!! Thanks for sharing. Love & blessings from NC!

  8. Whoa! Mind blowing post! I NEVER thought you could scallop anything but potatoes! thanks pen for enlightening me and for sharing the real food love on the two for tuesday recipe blog hop! 🙂 alex

  9. Bella says:

    Sounds really good. My tomatoes are just starting to turn… I’m so excited!

  10. Beth says:

    I have never had tomatoes prepared this way before – never even heard of it actually. I’m so glad that you brought this new way of using tomatoes to my attention. It looks wonderful. Thanks so much for adding it to our Two for Tuesday blog hop!
    PS – it looks like you linked to your home page instead of this specific post. Next time can you link to the specific post you are sharing instead of your home page? That way if people visit the blog hop in a few weeks or months they can still find this wonderful recipe! 🙂 Thanks!

  11. These would be fantastic for a backyard barbecue or a day at the cottage.

  12. I can’t wait for fresh tomatoes so I can give this a try. Thanks for the recipe.

  13. lindaraxa says:

    When my tomatoes come out, I will need every recipe I can get my hands on and this is a good candidate!

  14. bonnie says:

    wonderful recipe, I am sending this to my mom she is eagerly waiting for her tomatoes to be just right…

    sweetlife

  15. Josie says:

    Ina’s food philosophy is one of the many reasons I love her so much. I’m glad you enjoyed my pick! It will surely be a staple in my house this summer!

  16. Karen says:

    Mmm, this sounds really good and I’ve never made scalloped tomatoes! I’m printing it out and adding it to my stack of recipes to cook… just as soon as our tomatoes are ripe in the garden!

Leave a Reply

Your email address will not be published. Required fields are marked *

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.