The Pioneer Woman Tasty Kitchen
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Garlicky Scalloped Tomatoes

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Scalloped plum tomatoes baked with crushed garlic, fresh basil and Parmesan cheese.

Ingredients

  • 8 cloves Garlic, Peeled
  • 2 Tablespoons Olive Oil
  • 2 cups Cubed French Bread
  • 5-½ pounds Plum Tomatoes, Roughly Chopped
  • 2 Tablespoons Sugar
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Freshly Ground Black Pepper
  • ½ cups Julienned Basil Leaves
  • 1 cup Grated Parmesan Cheese

Preparation

1. Preheat the oven to 350°F. Place the garlic cloves on a cutting board and mash the garlic with the side of the knife until it forms a smooth paste.

2. Heat the olive oil in a large skillet over medium heat. Add the bread cubes and cook for about 5 minutes, tossing often, until the bread is golden brown.

3. Meanwhile, stir together the tomatoes, sugar, salt, pepper, and garlic paste in a large bowl to combine. Add the tomato mixture into the skillet and cook for another 3 to 4 minutes, until the tomatoes begin to break down. Remove from the heat and stir in the basil.

4. Pour the tomato mixture into a large shallow baking dish (I used a large oval baker but a 9×13 dish should work as well) and sprinkle the cheese evenly over the top. Bake for 35 to 40 minutes, until the cheese is melted and golden brown and the tomatoes are bubbling.

Recipe adapted from Barefoot Contessa: Back to Basics.

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Profile photo of N. Kelsey, the Slap Dash Chef

N. Kelsey, the Slap Dash Chef on 9.16.2013

We had an abundance of home-grown tomatoes and didn’t know what to do with them. This recipe was the perfect answer! A terrific mixture of textures and the warm delicious flavors of summer make this a wonderful early fall dinner.

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