Wednesday, June 30, 2010

Barefoot Bloggers: Scalloped Tomatoes



Here is something a little different. I wasn't really sure what this would be like but I have been wanting to try something like this for a while so I didn't want to pass this one up.

It is about a month early for fresh tomatoes here in Minnesota so I ended up using some Roma tomatoes. I think that was a good choice since I saw lots of comments on the food network site about soggy bread - the Roma tomatoes were so meaty that soggy bread is not an issue. The store I shopped at didn't have a French broule so I used a loaf of French sourdough and it worked well.

I served this for my father's day dinner and it was a big hit. Nice crispy chewy bread along with tomatoes and garlic and cheese. I ended up serving them just slightly above room temperature and they were great but they would be even better a little warmer. As someone on the food network site commented - "Think bruschetta hot on your plate". Thanks to Josie of Pink Parsley Catering for this pick.

Scalloped Tomatoes
Source: (Barefoot Contessa Farm Stand Food)
Makes 6 servings

Ingredients
  • Good olive oil
  • 2 cups (1/2-inch diced) bread from a French boule, crusts removed
  • 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
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup julienned basil leaves, lightly packed
  • 1 cup freshly grated Parmesan cheese
Directions
  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.

1 comment:

Bobbie said...

THat looks delicious! I love all the recipes on your blog. I am hosting a 30 day food challenge on my blog and am wondering if you would like to share with my readers any of your recipes? my blog is http://iamonly1woman.blogspot.com.

Let me know if you are interested at boblys at yahoo dot com