Scalloped Tomatoes Barefoot Contessa
Make your way to comfort food heaven with Barefoot Contessa’s Scalloped Tomatoes, a vibrant twist on a rustic casserole that celebrates the best of summer flavors. This irresistible dish layers juicy, ripe plum tomatoes with crusty ciabatta bread, fresh basil, and a generous sprinkle of Parmesan cheese for a perfect marriage of tangy, savory, and herbaceous notes. The tomatoes are gently sautéed with garlic, olive oil, and a hint of sugar to enhance their natural sweetness, creating a rich base that soaks beautifully into the toasty bread. Finished with a golden-brown, buttery topping, this baked casserole serves up satisfying bites that are crisp and tender all at once. Perfect as a side dish or even a standalone meal, these scalloped tomatoes shine at any table, making it an ideal recipe for gathering with loved ones or savoring solo comfort.
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Recipe Information
Ingredients
- 2.5 pounds Ripe plum tomatoes
- 3 tablespoons Good olive oil
- 2 cloves Garlic cloves, minced
- 2 tablespoons Sugar
- 1.25 teaspoons Salt
- 1 teaspoon Freshly ground black pepper
- 0.5 cup Fresh basil, julienned
- 3 cups Ciabatta bread or crusty bread, cut into 1/2-inch cubes
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Unsalted butter, diced
Instructions
Preheat your oven to 350°F (175°C).
Bring a large pot of water to a boil. Cut a small X in the bottom of each tomato. Blanch the tomatoes in boiling water for 30 seconds, then transfer them to an ice bath to halt cooking. Peel the skins off the tomatoes, then cut them into 1/2-inch cubes.
Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to let it brown.
Add the cubed tomatoes, sugar, salt, and pepper to the pan. Stir thoroughly, then cook over medium heat for about 5 minutes, allowing the mixture to thicken slightly.
Remove the pan from heat and stir in the julienned basil.
In a large mixing bowl, toss the cubed ciabatta bread with the remaining 1 tablespoon olive oil, ensuring the bread cubes are evenly coated.
Spread half of the bread cubes in the bottom of a 9x13-inch baking dish. Top with half of the tomato mixture, then sprinkle with half of the Parmesan cheese. Repeat with the remaining bread cubes, tomato mixture, and cheese to create layers.
Dot the top with the diced butter to ensure a golden and crispy topping.
Bake the dish in the preheated oven for 35-40 minutes, or until the bread is golden brown and the edges are bubbling.
Once baked, remove the dish from the oven and allow it to cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 1132 mg | 49% | |
| Total Carbohydrate | 70.7 g | 26% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 11.1 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 572 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
