Scalloped Tomatoes
I am lucky to live in California, where a variety of fresh vegetables and herbs are available throughout the year. But every year I still wait anxiously for the first batch of summer tomatoes to appear at my farmers market. Summer tomatoes are flavorful, juicy and a thousand times better than what I like to call “fake tomatoes” grocery stores sell during the winter.
I like to slice up tomatoes and layer them with fresh mozzarella and basil. I like to add them to my favorite sandwiches and wraps. I even eat them alone like an apple or a banana.
This recipe takes summer tomatoes to a whole new level. They are tossed with basil, Parmesan and crusty bread and baked in the oven until bubbly. Baking the tomatoes concentrates their flavor, making them even sweeter.
This dish also comes out to this stunning red color, which makes it the center of attention at any dinner table.
I like to serve this as a side dish to some grilled fish. You can also pair it with a simple salad for lunch. This is a great dish to bring to a potluck as it can be made ahead and served at room temperature. Whenever you choose to serve it, just give this a try before those beautiful summer tomatoes are gone!
Where’s Erica: Nick and I are on a 2-week trip to London and Paris and will be back at the end of the month. So far, we’ve seen Westminster Abbey, Tower of London, Buckingham Palace and Stonehenge. Leaving for Paris in a couple of days. Can’t wait!
Scalloped Tomatoes
Adapted from Ina Garten via the Barefoot Contessa on the Food Network
- Olive oil, 2 tablespoons plus more for drizzling at the end
- Crusty bread, cut into 1/2-inch dice, 1 1/2 cups
- Tomatoes, 8 medium, cut into 1/2-inch dice
- Garlic, 2 cloves, minced
- Sugar, 1 tablespoon
- Salt, 1 teaspoon
- Pepper, 1/2 teaspoon
- Basil, julienned, 1/4 cup lightly packed
- Parmesan, grated, 1/2 cup
Preheat oven to 350 degrees F.
Heat olive oil in a large saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for five 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 five minutes. Off the heat, stir in the basil.
Pour the tomato mixture into a shallow baking dish (I used my ceramic pie dish). Sprinkle evenly with Parmesan cheese and drizzle with some olive oil on top. Bake for 40 minutes or until top is browned and the tomatoes are bubbly.
Serves 4.
This recipe is heaven! How would you recommend reheating?
Hi Barbie,
To reheat, I’d cover it with foil and put it back in the oven at 350 degrees F for about 20 minutes. You can even add a bit more Parmesan cheese on top. If you are feeling lazy, you can also zap it in the microwave for a couple of minutes, without the foil of course. Enjoy!