Riley shared these Garlicky Scalloped Tomatoes recently here on Tasty Kitchen and I am SO glad I made them! It is a perfect side to any meal but also delicious on its own by the spoonful. Make this for your next dinner! It’s such a crowd pleaser and you can even make it gluten-free with the right type of bread.
To make this dish you will need: garlic cloves, olive oil, cubed bread, roughly chopped tomatoes, sugar, salt, pepper, basil and Parmesan.
I used a brown rice bread which kept the dish gluten-free, and it was super delicious so that would be one good option if you have any gluten-free friends in your midst.
Heat the olive oil in a skillet over medium heat and toss the bread cubes about for 5 minutes …
Until they become golden brown.
Roughly chop your tomatoes and add them to a bowl.
Then chop your garlic finely.
Add it to the bowl of tomatoes …
Along with the salt and sugar.
Add some pepper too …
And toss it all together so that the flavors develop.
Pour the tomato mixture on top of the croutons and let simmer for 3-4 minutes until the tomatoes break down.
Chop your fresh basil …
And sprinkle it on top once the tomatoes are ready and the pan is off the heat.
Transfer the mixture to a baking dish.
Sprinkle on a good dose of Parmesan …
And pop it into a 350ºF oven. Bake for 35 to 40 minutes until the cheese is melted and the top is golden brown and bubbling.
Your house will smell amazing! Which makes it a particularly great dish to make when you have company coming over. Thank you to Riley for sharing this with us! Visit her website My Daily Morsel for other delicious treats.
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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 Instructions
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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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.
