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

  • 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
  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

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