If you are looking for a way to use up the last of that garden bounty, try this ~
It's a new favorite at our house.
Note: For the two of us, I cut the recipe in half the first time.
Mr. C liked it so well, though, I will probably double it next time!
3rd Note: Since I don't have a garden, I had to make do with store-bought ~~ but it's a great time of year to buy (I got mine at Costco), since they still in season, and are so ruby red straight from the vine.
I would not recommend this as a winter-time dish, when the tomatoes are all hot-house grown, with a fraction of the flavor of vine-grown.
So here you go ~ let me know what you think!
Prep Time: 20 minutes
Cook Time: 35 minutes
Serves: 6 servings
Ina Garten's Scalloped Tomatoes
Good olive oil
2 C (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 T minced garlic (3 cloves)
2 T sugar
2 t kosher salt
1 t freshly ground black pepper
1/2 C julienned basil leaves, lightly packed
1 C freshly grated Parmesan cheese
Directions: Preheat the oven to 350 degrees F
Heat 3 T 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.
Wow, those are really beautiful!
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 T of olive oil. Bake for 35-40 minutes until the top is browned and the tomatoes are bubbly.
Serve hot or warm.
This is very warm and comforting, as is any dish baked with a little cheese; but it's also fresh and light with the fresh tomatoes and basil. I think it would be nice baked in individual-sized dishes for a dinner party. It's also a fabulous vegetarian meal-in-itself.
I served it with sauteed fresh snow peas and a roasted chicken breast (skin-on, bone-in, fresh). On a baking sheet, just rub w/a little olive oil, season with salt & pepper, and roast it (uncovered) for 35-40 minutes at 350 Degrees ~ same as the tomato dish.
Now that's what I call eating smart!
This all looked so good that I forgot to take a picture once it was plated.......