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 TomatoesSource: (Barefoot Contessa Farm Stand Food)Makes 6 servingsIngredients
- 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 cheeseDirections
- 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 (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.