{soups-salads-and-salad-dressings} Scalloped Tomatoes

 

Scalloped Tomatoes (Sorry, no photo)

All of these Ina Garten recipes I’ve shared this week, came from Farm Stand Food, shown on 8/7/18.  This would be good for end of the season tomatoes.

https://www.foodnetwork.com/recipes/ina-garten/scalloped-tomatoes-recipe-1948998

Total: 55 minutes

Prep: 20 minutes

Cook: 35 minutes

Serves: 6

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

 

Preheat the oven to 350 degrees F.

Heat 3 tablespoons of olive oil in a large (12 inch) sauté 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.

 

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